Crock Pot Chicken Corn Chowder

재료

1 1/2 lbs boneless, skinless chicken breasts or thighs

6 cups chicken broth

2 cups corn kernels (fresh, frozen, or canned)

1 cup diced potatoes

1 cup diced carrots

1 cup diced celery

1/2 cup diced onion

2 garlic cloves, minced

1 cup heavy cream

2 tbsp all-purpose flour (or cornstarch for gluten-free)

1 tsp smoked paprika

1 tsp dried thyme

1/2 tsp salt

1/4 tsp black pepper

1/4 cup chopped fresh parsley (optional, for garnish)

방향

Layer the Ingredients: Add chicken, chicken broth, corn, potatoes, carrots, celery, onion, garlic, smoked paprika, thyme, salt, and pepper to the crockpot. Stir to combine.

Cook the Chowder: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and the vegetables are soft.

Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the crockpot.

Thicken the Chowder: In a small bowl, whisk together heavy cream and flour. Stir the mixture into the soup and cook on high for an additional 20–30 minutes until thickened.

Serve: Ladle the chowder into bowls, garnish with fresh parsley if desired, and serve warm.