Go Back
Chicken Corn Chowder-Style Stew with Potatoes
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 4 medium Yukon gold potatoes, diced
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cups frozen corn kernels
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the chicken, potatoes, onion, carrots, celery, corn, broth, garlic, thyme, salt, and pepper into the slow cooker and stir to combine.
  • Cover and cook on low for 6 to 7 hours until the chicken is cooked through and the vegetables are tender.
  • Stir in the heavy cream, then cover and cook for 30 more minutes on low to warm the broth without boiling.
  • Ladle into bowls and sprinkle with fresh parsley before serving.

Notes

Add the cream only at the end and keep the setting on low to prevent separation. If the broth seems thin, gently mash a few potato pieces against the side of the slow cooker before stirring in the cream. Leftovers store well in the refrigerator for up to three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife