Ingredients
Scale
- 2 cups cooked, shredded chicken
- 2 cups sweet corn (canned or frozen)
- 2 medium potatoes, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- Optional: shredded cheddar cheese for serving
Instructions
- Combine all ingredients in a crockpot.
- Stir gently to mix.
- Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- For a thicker chowder, blend part of the mixture and return it to the crockpot.
- Serve hot, topped with cheese if desired.
Notes
Experiment with adding leftover veggies or spices to customize your chowder.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg