Crockpot Mexican Street Corn & Chicken Chowder
If you’re craving a comforting and flavorful meal that requires minimal effort, look no further than this Crockpot Mexican Street Corn & Chicken Chowder. This delightful dish combines the creamy richness of chowder with the vibrant flavors reminiscent of classic elote. Perfect for busy weeknights or cozy gatherings, this chowder is easy to prepare and will have your family and friends asking for seconds!
- Prep Time: 10 minutes
- Cook Time: 6 hours on low (or 3 hours on high)
- Total Time: 0 hours
- Yield: Serves approximately 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb boneless skinless chicken thighs or breasts
- 2 tsp minced garlic
- 2 14.75 oz cans cream-style sweet corn
- 1.5 cups frozen corn (preferably fire-roasted)
- 1 15 oz can black beans, rinsed and drained
- 1 4 oz can diced green chiles (with liquid)
- 2 tsp chili powder
- 1/2 tsp smoked paprika
- 1 1/4 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup low-sodium chicken broth
- 2 cups shredded sharp cheddar cheese
- 2 cups half-and-half
- Crushed tortilla chips
- Fresh cilantro
- Jalapeño slices
- Diced avocado
- Lime wedges
- Sour cream
Instructions
- Gather all ingredients and chop any additional vegetables.
- Place chicken at the bottom of the crockpot, followed by garlic, cream-style corn, frozen corn, black beans, green chiles with liquid, spices, and chicken broth.
- Cover and cook on low for about 6 hours or high for 3 hours until chicken is tender.
- Shred cooked chicken and stir in cheddar cheese and half-and-half until melted.
- Serve hot with your choice of toppings like crushed tortilla chips, fresh cilantro, jalapeños, diced avocado, lime wedges, and sour cream.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 85mg