Combine the chicken, potatoes, onion, 2 cups corn, garlic, salt, spices and chicken broth in a 6-quart slow cooker. Cover and cook on high for 3-4 hours or low for 5-6, or until the potatoes are very tender. I generally lay the chicken on top of everything as it makes it easier to shred them in the next step.
Remove the chicken at this point and shred with two forks.
While the chicken is removed, blend the soup with an immersion blender until creamy. If you don’t have an immersion blender, carefully ladle the soup, in batches, into a blender and blend until smooth then return the blended mixture back to the slow cooker. Once the soup is fully blended and back in the slow-cooker, return the shredded chicken.
Add the coconut cream, vinegar, light miso paste and the remaining 1 cup corn, stirring to combine. Bring the chowder back up to heat. Taste and add additional salt or vinegar to taste.
Serve with cilantro, chopped scallions, green chilies and maybe some hot sauce if you like.
For even more tips, be sure to read the blog post above!
Chicken Corn Chowder https://www.notenoughcinnamon.com/slow-cooker-chicken-corn-chowder-dairy-free/