The key to this dish lies in selecting the right ingredients—fresh, high-quality produce and tender chicken make all the difference. Growing up, my mum always insisted on using the best seasonal vegetables, and that wisdom stuck with me. For this chowder, sweet corn is a must, whether fresh or frozen, and I find that using bone-in chicken thighs adds both flavor and richness to the broth. Don’t be afraid to swap ingredients to suit what you have on hand; the slow cooker is forgiving like that.

• 1.5 pounds boneless, skinless chicken thighs
• 3 cups fresh or frozen corn kernels
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream or full-fat coconut milk (for a dairy-free option)
• 2 tablespoons unsalted butter
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives for garnish