Ingredients
1.5lbs boneless skinless chicken breasts
4 cupslow-sodium chicken broth
3 cupscorn kernels (thawed if frozen)
14.75 ozcreamed corn
3 cupsYukon Gold potatoes, diced into1-inch cubes
1medium onion, diced
2celery stalks, finely chopped
3cloves garlic, minced
1 tspsalt
0.5 tspblack pepper
1 tspsmoked paprika
1 tspdried thyme
1 cupheavy cream
4 ozcream cheese, softened
3 tbspunsalted butter
3 tbspall-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