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Slow Cooker Creamy Mexican Street Corn Chicken Chowder

Mexican street corn chicken chowder - featured image
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This hearty chowder combines the vibrant flavors of Mexican street corn with tender chicken and a creamy, comforting base. Made in the slow cooker, it’s an easy, mostly hands-off meal perfect for busy weeknights or cozy weekends.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 lbs)
  • 4 cups frozen corn kernels (fire-roasted preferred, or regular/fresh/canned, drained)
  • 1 large red bell pepper, diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 4 cups low sodium chicken broth
  • 1 large russet potato, peeled and diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 8 oz cream cheese, softened and cut into cubes
  • 1 cup heavy cream
  • Juice of 1 large lime
  • Cotija cheese, crumbled (for serving)
  • Fresh cilantro, chopped (for serving)
  • Extra lime wedges (for serving)
  • Chili powder or Tajín (optional, for serving)

Instructions

  1. Prep the ingredients: Dice onion, bell pepper, jalapeño, and potato. Mince garlic. Cut chicken breasts into large chunks or leave whole if shredding later. Measure out spices and creamy ingredients.
  2. Layer in the slow cooker: Add chicken to the bottom. Top with corn, bell pepper, onion, jalapeño, garlic, and potatoes. Sprinkle with smoked paprika, cumin, chili powder, salt, and pepper. Pour in chicken broth.
  3. Cook: Cover and cook on LOW for 4-6 hours or HIGH for 2.5-3 hours, until chicken is tender and veggies are soft.
  4. Shred the chicken: Remove chicken pieces and shred with two forks. Return shredded chicken to the slow cooker.
  5. Blend for creaminess: Stir in cream cheese and heavy cream. Use an immersion blender to blend about half the chowder directly in the pot, leaving some chunks for texture. (Alternatively, blend about 3 cups in a regular blender and return to the pot.)
  6. Finish and adjust: Squeeze in fresh lime juice and stir. Taste and adjust salt, pepper, or chili powder as needed.
  7. Serve: Ladle chowder into bowls. Top with crumbled cotija cheese, chopped cilantro, extra lime wedges, and a sprinkle of chili powder or Tajín if desired.

Notes

For a dairy-free version, use plant-based cream cheese and coconut cream. To make vegetarian, omit chicken and use extra potatoes and a can of white beans with vegetable broth. Adjust spice level by varying jalapeño and chili powder. If chowder is too thin, cook uncovered for 15-20 minutes to thicken; if too thick, add a splash of milk or broth. Blending half the soup gives the best creamy-chunky texture.

Nutrition

Keywords: slow cooker, chicken chowder, Mexican street corn, creamy soup, comfort food, easy dinner, crockpot, gluten-free, family meal

Find it online: https://yumnode.com/slow-cooker-creamy-mexican-street-corn-chicken-chowder-easy-comfort-food-recipe/