Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 3 cups corn kernels (fresh, frozen, or canned)
- 2 cups diced potatoes
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup half-and-half
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (optional for garnish)
Feel free to swap half-and-half with heavy cream for a richer flavor or use dairy-free alternatives if needed. If fresh corn isn’t available, frozen or canned options work just as well!
Instructions
- Place the chicken breasts at the bottom of the crockpot. This ensures they cook evenly and infuse the broth with flavor.
- Add the corn, potatoes, onion, and garlic. These veggies will soak up the savory goodness of the broth, becoming tender and delightful.
- Pour in the chicken broth, then sprinkle thyme, paprika, salt, and pepper over the top.
- Cover and cook on low for 6-7 hours or high for 3-4 hours. The slow cooking melds the flavors beautifully, much like how my grandmother used to create magic with her slow-simmered stews.
- Once cooked, shred the chicken using two forks. It should be tender and easy to pull apart.
- Stir in the half-and-half and butter, allowing the chowder to thicken slightly. This step reminds me of adding cream to my grandmother’s soups, a simple act that transforms the dish into something luxurious.
- Mix in the cheddar cheese until melted and well combined. Cheese adds a comforting creaminess that envelops each bite.
- Garnish with fresh parsley before serving, if desired. It adds a pop of color and a hint of freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International