Ingredients

The following ingredients have 5 Servings
  • 1 medium potato, diced
  • 1 small onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 2 boneless, skinless chicken breasts, about 1 pound total
  • 2 cups chicken broth or stock
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme leaves (or fresh, or ground, whatever)
  • 1/2 cup frozen corn kernels
  • 1/2 cup heavy cream
  • 2 cups grated sharp cheddar cheese
  • 4 scallions, thinly sliced
  • salt, to taste

Instruction

  • Arrange the potato, onion, carrots, and garlic in the bottom of a slow cooker. Top with the chicken breasts, and sprinkle the cayenne and thyme over the whole dish. Pour in the stock.
  • Cook the chowder on high for 3 hours or low for 6 hours (set to go to warm after this time if leaving for work or cooking overnight). Remove the lid and shred the chicken with 2 forks. It should shred very easily! Add the corn and cook covered for 20 minutes on high. Add the cream, half the cheese, and half the scallions. Stir together and cook for 20 minutes more on high until the cheese is melted. If the soup is very thick, add more chicken stock as needed to thin. Taste the chowder and add salt to your taste if needed.
  • Serve topped with the remaining cheese and scallions. Enjoy!