Ingredients
1.5 lbs boneless skinless chicken breasts
4 cups low-sodium chicken broth
3 cups corn kernels (thawed if frozen)
14.75 oz creamed corn
3 cups Yukon Gold potatoes, diced into 1-inch cubes
1 medium onion, diced
2 celery stalks, finely chopped
3 cloves garlic, minced
1 tsp salt
0.5 tsp black pepper
1 tsp smoked paprika
1 tsp dried thyme
1 cup heavy cream
4 oz cream cheese, softened
3 tbsp unsalted butter
3 tbsp all-purpose flour
Green onions for garnish
Shredded cheddar for topping
Instructions
Place chicken breasts, chicken broth, corn, creamed corn, diced potatoes, onion, celery, garlic, salt, pepper, paprika, and thyme into a slow cooker.
Cover and cook on Low for 6 to 7 hours, or on High for 3 to 4 hours, until the chicken shreds easily and the potatoes are fork tender.
In a small saucepan over medium heat, melt the butter and whisk in the flour to create a roux.
Whisk in a ladle of the hot chowder broth into the roux until smooth, then stir the mixture back into the slow cooker.
Stir in the heavy cream and softened cream cheese until fully incorporated and the chowder is thickened.
Cover and cook on High for 20 to 30 minutes until thickened and hot. Taste and adjust the salt.
Serve warm, garnished with green onions and shredded cheddar if desired.
Notes
Ensure the cream cheese is at room temperature before adding to prevent clumping. You can substitute chicken thighs for breasts for a richer flavor profile. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 420
- Category: Soup
- Method: Slow Cooker
- Cuisine: American