Ingredients
1.5 lbs boneless, skinless chicken thighs
2 cups frozen or fresh sweet corn
2 medium potatoes, diced
2 medium carrots, sliced
2 celery stalks, chopped
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 tsp dried thyme
1 cup frozen peas
2 tbsp olive oil
1 bay leaf
1 tbsp cornstarch
1 tsp salt, or to taste
1/2 tsp black pepper, or to taste
Instructions
Heat olive oil in a skillet over medium heat. Add diced onions, garlic, carrots, and celery, and sauté for 5 minutes until softened.
Season chicken thighs with salt and pepper. Cook in the same skillet for 2-3 minutes per side until just golden, but not fully cooked through.
Transfer all cooked ingredients (chicken, vegetables, and oil) to the crockpot.
Add remaining ingredients (excluding cornstarch slurry), cover, and cook on low 6-8 hours or high 3-4 hours.
Mix cornstarch with 2 tablespoons water to create a slurry. Stir into the chowder during the last 30 minutes of cooking to thicken.
Remove the bay leaf and serve hot with optional fresh herbs like thyme or parsley on top.
Notes
For a lighter version, substitute 1/2 the heavy cream with milk or non-dairy creamer.
If not using a meat thermometer, ensure the chicken is fully cooked by checking the internal temperature (165°F).
Chowder can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.
- Prep Time: 20
- Cook Time: 420
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 1.25 cups)
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg