Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups fresh or frozen corn kernels
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Place chicken breasts in the crockpot and add corn, onion, garlic, chicken broth, thyme, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender.
- Remove chicken, shred with two forks, and return to the crockpot.
- Stir in heavy cream and butter, cook for another 30 minutes on low.
- Serve hot, garnished with chopped parsley and enjoy.
Notes
- You can substitute fresh corn with frozen if fresh is unavailable.
- Adjust thickness by adding more or less heavy cream.
- This chowder can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg