Name: Creamy Crockpot Chicken Corn Chowder with Fresh Vegetables
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 1 lb chicken breast or thighs, diced; 4 cups sweet corn kernels (fresh or frozen); 2 cups diced potatoes; 1 cup diced onion; 3 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream or half-and-half; 2 tablespoons butter; Salt and pepper to taste; Fresh parsley for garnish

Ingredients

Scale

1 lb chicken breast or thighs, diced
4 cups sweet corn kernels (fresh or frozen)
2 cups diced potatoes
1 cup diced onion
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream or half-and-half
2 tablespoons butter
Salt and pepper to taste
Fresh parsley for garnish

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Instructions

Place chicken, corn, potatoes, onion, and garlic into the crockpot.
Pour in chicken broth and season with salt and pepper.
Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked and vegetables are tender.
Stir in heavy cream and butter, cook for an additional 15 minutes until heated through.
Garnish with fresh parsley and serve hot.

Notes

For a thicker chowder, mash some of the potatoes before serving. Substitute half-and-half for a lighter version. Add diced bacon for extra flavor.

Prep Time: 15 minutes
Cook Time: 8 hours
Method: Slow Cooker
Cuisine: American
Diet: Comfort Food

Nutrition

Serving Size: 1 bowl
Calories: 350 Kcal
Sugar: 8g
Sodium: 650mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 25g
Cholesterol: 80mg