Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups corn kernels (fresh or frozen)
- 1 cup diced potatoes
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Instructions
- Place chicken, broth, corn, potatoes, onions, celery, carrots, salt, pepper, and thyme in the crockpot.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove chicken, shred it, and return to the crockpot.
- Stir in heavy cream and butter.
- Cook for an additional 30 minutes.
- Serve hot.
Notes
- For a thicker chowder, mash some potatoes before adding cream.
- Substitute heavy cream with half-and-half for a lighter version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg