Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 cups frozen or canned corn kernels
- 1 can (14.75 oz) cream-style corn
- 4 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced (optional)
- 1 cup celery, chopped (optional)
- 4 oz cream cheese
- 1 cup heavy cream or half-and-half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning (optional)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Place chicken, corn kernels, cream-style corn, broth, onion, garlic, carrots, and celery into the slow cooker.
- Season with salt, pepper, and herbs if using. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through and tender.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Stir in cream cheese and heavy cream. Let melt and heat through on low for 15–20 minutes.
- Adjust seasoning to taste and garnish with fresh parsley before serving.
Notes
- Use rotisserie chicken for a faster version—add it after the soup is mostly done.
- Add diced potatoes or chopped jalapeños for extra heartiness or spice.
- For a lighter version, use Greek yogurt and low-fat milk instead of cream cheese and cream.
- Freeze the soup before adding dairy for best results, then stir in cream after reheating.
- Make it vegetarian by using vegetable broth and skipping the chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg