Description
This Slow Cooker Chicken Corn Chowder is a comforting and hearty soup perfect for chilly days. Packed with tender chicken, sweet corn, and a medley of vegetables, this creamy chowder is a family favorite.
Ingredients
Units
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Vegetable Mix:
- 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
Chowder Base:
- 2 medium potatoes, 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
- 1 1/2 pounds boneless skinless chicken thighs
- 1 courgette/zucchini, grated and squeezed (1 cup)
- 1/4 cup double/heavy cream
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Veggie Mix: In a skillet, sauté onion, carrot, celery, garlic, and jalapeño. Transfer to slow cooker.
- Chicken: Sauté seasoned chicken until golden. Add to slow cooker with potatoes, corn, and stock. Cook on low for 6-7 hours or high for 3-4 hours.
- Blending: Remove chicken, blend 4 cups of chowder liquid, and return to slow cooker. Add shredded chicken, zucchini, and cream. Cook on high for 10 minutes.
- Seasoning: Adjust seasoning to taste before serving.
Notes
- If in a hurry, you can skip sautéing veggies and browning chicken, but it enhances flavor.
- Use defrosted frozen sweetcorn as a substitute for fresh corn.
- A stick blender can be used if a freestanding blender is not available.
- Grated zucchini helps thicken the chowder and adds extra veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 9g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg
