Description
A cozy and comforting slow-cooked chicken corn chowder that’s perfect for rainy days.
Ingredients
- 1.5 lb boneless, skinless chicken thighs (or breasts), trimmed
- 4 cups frozen or fresh corn kernels
- 3 medium Yukon Gold potatoes, diced (about 4 cups)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 cup whole milk or a dairy alternative
- 1 cup heavy cream
- 2 tbsp butter or olive oil
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening, optional)
- Chopped fresh parsley or chives, for garnish
Instructions
- In a skillet over medium heat, melt butter and sauté the onion until translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
- Place diced potatoes, corn, and sautéed onions into the crockpot. Add the chicken on top, then sprinkle with smoked paprika, thyme, salt, and pepper.
- Pour in chicken broth, cover, and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until potatoes are tender and chicken is cooked through.
- Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the crockpot.
- Stir in milk and heavy cream. If you prefer a thicker chowder, whisk in the cornstarch slurry and cook on HIGH for another 15–20 minutes until slightly thickened.
- Ladle into bowls and garnish with parsley or chives. Enjoy with warm cornbread or a fresh biscuit.
Notes
This chowder tastes better the next day. Make ahead and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American