Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups frozen corn kernels
- 1 cup diced potatoes
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons butter
- Optional: 1 cup shredded cheddar cheese
Feel free to swap the chicken breasts for thighs if you prefer a richer flavor, and if you’re looking for a dairy-free version, coconut milk makes a fantastic substitute for heavy cream.
Instructions
- Begin by placing the chicken breasts in the bottom of your crockpot, ensuring they are spread out evenly.
- Pour in the chicken broth, followed by the corn, potatoes, onion, and garlic. My grandmother always believed in layering flavors, and that starts with the order of ingredients.
- Add the cumin, smoked paprika, salt, and pepper. The spices remind me of the vibrant flavors from my childhood. Stir gently to combine.
- Set your crockpot to low and let it cook for 6-7 hours, or if you’re in a rush, on high for 3-4 hours. The slow cooking process allows the flavors to meld beautifully.
- Once the chicken is cooked through and tender, remove it from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot, then stir in the heavy cream. Let it cook for an additional 15-30 minutes to allow the chowder to thicken.
- If you’re feeling indulgent, stir in the shredded cheddar cheese until melted and well combined.
- Before serving, taste and adjust the seasoning as needed. My abuela taught me that seasoning is personal and should be adjusted to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International