Prep the base: Dice the onion, celery, carrots, and potatoes. Mince the garlic. If using fresh corn, slice kernels off the cob.

Season the chicken: Pat chicken dry and sprinkle with a pinch of salt, pepper, and smoked paprika. This helps build flavor from the start.

Layer the slow cooker: Add onion, celery, carrots, potatoes, corn, garlic, thyme, smoked paprika, cayenne (if using), bay leaf, and remaining salt and pepper. Nestle the chicken on top.

Add the liquid: Pour in the chicken broth. Dot with butter or drizzle with oil for a richer mouthfeel.

Cook low and slow: Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken shreds easily and potatoes are tender.

Shred the chicken: Transfer chicken to a plate and shred with two forks. Return it to the pot and stir.

Thicken the chowder (optional): Whisk cornstarch or flour with an equal amount of cool water to make a slurry. Stir it into the chowder. Switch to High and cook 10–15 minutes until slightly thickened.

Add cream: Stir in the heavy cream or half-and-half. Warm through for 5–10 minutes. Do not let it boil hard after adding dairy.

Finish and taste: Squeeze in a little lemon or lime, if you like. Taste and adjust with more salt, pepper, or smoked paprika. Remove the bay leaf.

Serve: Ladle into bowls and top with parsley, bacon, cheese, or a dash of hot sauce. Add crusty bread or a green salad on the side.