This creamy chicken and corn soup is a comforting dish perfect for any season. Made in a slow cooker, it combines tender chicken, sweet corn, and aromatic vegetables in a rich and creamy broth.
Melt the butter in a large skillet over medium heat.
Ensure the butter doesn't brown; it should just melt and become fragrant.
Add the chicken breasts and sear them on both sides until lightly browned.
This step locks in the juices and adds flavor to the chicken.
Transfer the chicken to the slow cooker.
Place the chicken in an even layer for even cooking.
In the same skillet, sauté the onion, celery, and carrots until slightly softened.
Scrape the bottom of the skillet to incorporate any browned bits into the vegetables.
Add the sautéed vegetables to the slow cooker along with the corn, chicken broth, and dill weed.
Stir gently to distribute the ingredients evenly.
Cover and cook on low for 5 to 6 hours, or until the chicken is cooked through and the vegetables are tender.
Avoid opening the lid frequently to maintain a consistent cooking temperature.
Shred the chicken using two forks and stir it back into the soup.
Shredding the chicken allows it to absorb more of the soup's flavors.
Stir in the heavy cream and let it heat through for about 10 minutes.
Do not let the soup boil after adding the cream to prevent curdling.
Serve the soup hot, garnished with fresh dill or parsley if desired.
Pair with crusty bread for a complete meal.
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