Description
This Slow Cooker Chicken Corn Chowder is a comforting and hearty soup that’s perfect for chilly days. Packed with tender chicken, sweet corn, and flavorful veggies, this chowder is easy to make and full of delicious goodness.
Ingredients
Units
Scale
For the Chowder:
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 1 large carrot, finely diced
- 1 celery stick, finely diced
- 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 ears of corn on the cob, kernels sliced off
- 3 cups chicken stock
- 1 1/2 pounds boneless skinless chicken thighs
- 1 courgette/zucchini, grated and squeezed
- 1/4 cup double/heavy cream
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Sauté Veggies: In a large frying pan, sauté onion, carrot, celery, garlic, and jalapeño.
- Brown Chicken: Sauté seasoned chicken thighs until golden.
- Prepare Chowder: Combine potatoes, corn, chicken stock, and chicken in the slow cooker.
- Blend: Blend a portion of the chowder liquid until smooth.
- Combine: Mix blended soup, shredded chicken, zucchini, and cream in the slow cooker.
- Season: Adjust seasoning to taste.
Notes
- If you’re in a hurry, you can skip the step of sautéing the veggies and browning the chicken.
- Use defrosted frozen sweetcorn if fresh corn is not available.
- A stick blender can be used instead of a freestanding blender for a chunkier soup.
- Omit the zucchini if desired, but it adds thickness and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg
