Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups corn kernels (fresh or frozen)
- 2 cups diced potatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Sauté onions and garlic in butter until translucent.
- Add potatoes, corn, thyme, salt, and pepper; stir to combine.
- Pour in chicken broth and cook in a crockpot on low for 6-8 hours.
- Stir in shredded chicken and heavy cream during the last 30 minutes of cooking.
- Serve hot garnished with fresh parsley.
Notes
For gluten-free option, ensure all ingredients are gluten-free. Feel free to add diced carrots or celery for extra flavor. For a thicker chowder, mash some of the cooked potatoes before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg