Description
This Slow Cooker Chicken Corn Chowder is a comforting and hearty soup that is perfect for a cozy meal. Loaded with tender chicken, sweet corn, and vegetables in a creamy broth, this chowder is easy to make and packed with flavor.
Ingredients
Units
Scale
For the Chowder:
- 2 tablespoons olive oil
- 1 large onion, finely diced (1 1/2 cups)
- 1 large carrot, finely diced (1 cup)
- 1 celery stick, finely diced (3/4 cup)
- 3 cloves garlic, finely chopped
- 1 jalapeno, finely chopped
- 2 medium potatoes, such as maris piper or yukon gold, cut into 1/2 inch dice (3 cups)
- 3 ears of corn on the cob, kernels sliced off (3 cups, or use frozen corn instead)
- 3 cups chicken stock (750ml)
- 1 1/2 pounds boneless skinless chicken thighs (650g)
- 1 courgette/zucchini, grated and squeezed (1 cup)
- 1/4 cup double/heavy cream (60ml)
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Sauté Vegetables: In a large frying pan, sauté onion, carrot, celery, garlic, and jalapeño.
- Brown Chicken Thighs: Season and brown the chicken thighs in a skillet.
- Combine Ingredients: Place potatoes, corn, chicken stock, and chicken in the slow cooker.
- Shred Chicken: Remove and shred the chicken once cooked.
- Blend Soup: Blend part of the chowder liquid until smooth.
- Finish Chowder: Return blended soup to slow cooker, add shredded chicken, zucchini, and cream. Cook for 10 minutes.
- Adjust Seasoning: Check and adjust the seasoning before serving.
Notes
- Feel free to customize with your favorite veggies.
- This chowder freezes well for future meals.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 110mg
