Description
This Slow Cooker Chicken Corn Chowder is a hearty and comforting soup that is perfect for a cozy night in. Packed with vegetables, tender chicken, and creamy broth, it’s a satisfying meal the whole family will love.
Ingredients
Units
Scale
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
Main Chowder:
- 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 Vegetable Mix: In a large frying pan, sauté onion, carrot, celery, garlic, and jalapeño in olive oil until softened. Transfer to slow cooker.
- Brown Chicken: Season chicken thighs with salt and pepper, then brown in the same skillet.
- Prepare Chowder: Combine potatoes, corn, chicken stock, and browned chicken in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
- Blend Chowder: Remove chicken, blend part of the chowder, and return it to the slow cooker. Add shredded chicken, zucchini, and cream. Cook on high for 10 minutes.
- Season and Serve: Adjust seasoning if needed and enjoy!
Notes
- If you’re in a hurry, you can skip the sautéing and browning steps for a quicker version.
- Consider using frozen corn and a stick blender for convenience.
- Grated zucchini adds thickness and nutrition to the chowder.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg
