Ingredients
Scale
- 2 lbs chicken breasts or thighs, diced
- 4 cups sweet corn kernels (fresh or frozen)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 2 cups milk or heavy cream
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 large potatoes, diced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Dice the chicken and potatoes, chop the onion, and mince the garlic. Having everything prepped makes the cooking process seamless.
- Place all ingredients—chicken, corn, onion, garlic, potatoes, chicken broth, smoked paprika, salt, and pepper—into your crockpot. Stir well to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking method ensures tender chicken and flavor melds beautifully.
- About 30 minutes before serving, dissolve the flour in a small amount of cold water and stir into the chowder to thicken. Alternatively, blend a portion of the chowder with an immersion blender for a rustic texture.
- Add milk or heavy cream and stir. Cook for another 10-15 minutes, then garnish with chopped parsley. Serve hot with crusty bread or crackers.
Notes
- If you prefer a creamier chowder, increase the amount of heavy cream or milk.
- For extra flavor, add a touch of smoked paprika or chopped green chilies.
- Use fresh corn when in season, but frozen corn works well for convenience.
- Leftovers can be stored in airtight containers in the fridge for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Soup & Stew
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free (with substitution)
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 290 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg