Ingredients
Scale
- 1 pound boneless skinless chicken breasts, diced
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped green onions and shredded cheese for garnish
Instructions
- Place diced chicken, corn, onion, and garlic into the slow cooker.
- Pour in chicken broth and sprinkle with paprika, salt, and pepper.
- Cover and cook on low for 6 hours or high for 3 hours.
- Stir in heavy cream and butter, then cook for an additional 30 minutes uncovered or on low.
- Serve hot, garnished with chopped green onions and shredded cheese.
Notes
- You can substitute half-and-half for heavy cream for a lighter version.
- For a thicker chowder, mash some corn kernels before adding to the cooker.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 330 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg