Ingredients
Scale
Gathering ingredients for this chowder is as easy as a walk through your pantry and fridge. Here’s what you’ll need:
- 1 pound of boneless, skinless chicken breasts
- 2 cups of fresh or frozen corn kernels
- 1 cup of diced potatoes
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken broth
- 1 cup of heavy cream
- 1 teaspoon of dried thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of butter
- Optional: 1/2 cup of shredded cheddar cheese
- Optional: 1 tablespoon of fresh parsley for garnish
If you’re like my mom, always improvising, feel free to swap fresh corn for canned, or use a pinch of cayenne for a spicy kick. The beauty of this dish is its flexibility!
Instructions
- Start by placing the chicken breasts at the bottom of your crockpot. This ensures they cook evenly and absorb all the flavors.
- Add the corn, potatoes, onion, and garlic on top of the chicken.
- Pour in the chicken broth, then sprinkle the thyme, salt, and black pepper over the ingredients.
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender enough to shred easily.
- Once cooked, remove the chicken breasts, shred them with two forks, and return the meat to the crockpot.
- Add the heavy cream and butter, stirring until the butter melts and the chowder becomes creamy.
- If desired, stir in the cheddar cheese until melted, adding a rich, cheesy finish.
- Allow the chowder to cook for an additional 15-20 minutes to thicken.
- Serve hot, garnished with a sprinkle of fresh parsley.
Cooking is an adventure, so don’t worry if things get a little messy. Remember, it’s all about the love you pour into that pot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken corn chowder crockpot, recipe, cooking, food