Crockpot Mexican Street Corn & Chicken Chowder

This Crockpot Mexican Street Corn & Chicken Chowder is a delightful dish that combines creamy textures with bold flavors, perfect for any day of the week. The slow cooker makes it easy to prepare, allowing you to enjoy a comforting meal without spending hours in the kitchen. With its unique elote-inspired ingredients, this chowder is sure to impress at family dinners, game nights, or cozy gatherings.

Why You’ll Love This Recipe

• Effortless Preparation: Simply toss all ingredients into your slow cooker and let it do the work.
• Rich Flavor: The combination of spices and creamy textures creates a satisfying and hearty soup.
• Versatile Toppings: Customize each bowl with your favorite toppings like avocado, cilantro, or crushed tortilla chips.
• Family-Friendly: This recipe is a hit with both kids and adults alike—perfect for picky eaters!
• Meal Prep Friendly: Make a large batch and have leftovers ready for quick lunches or dinners throughout the week.

Tools and Preparation

Before you start cooking, gather your tools to ensure a smooth preparation process.

Essential Tools and Equipment

• Slow cooker
• Measuring spoons
• Can opener
• Cutting board
• Knife
• Ladle

Importance of Each Tool

• Slow cooker: Allows for hands-off cooking; just set it and forget it while the flavors meld beautifully.
• Measuring spoons: Ensure accuracy in seasoning, leading to consistently delicious results.
• Can opener: Quickly opens canned ingredients without hassle.

Ingredients

For the Chowder Base

• 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

For Creaminess and Topping

• 2 cups shredded sharp cheddar cheese
• 2 cups half-and-half (or heavy cream)
• Crushed tortilla chips
• Fresh cilantro
• Jalapeño slices
• Diced avocado
• Lime wedges
• Sour cream

How to Make Crockpot Mexican Street Corn & Chicken Chowder

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients and tools. This will make the cooking process much smoother.

Step 2: Combine Ingredients in Slow Cooker

In your slow cooker:
1. Place the whole or halved chicken thighs/breasts at the bottom.
2. Add minced garlic, cream-style sweet corn, frozen corn, black beans, diced green chiles (with liquid), chili powder, smoked paprika, ground cumin, salt, black pepper, and chicken broth.

Step 3: Cook on Low Heat

Cover your slow cooker and cook on low heat for about 6 hours (360 minutes). This allows all flavors to develop fully.

Step 4: Shred Chicken and Add Creaminess

After cooking time is up:
1. Remove the chicken from the slow cooker and shred it using two forks.
2. Return shredded chicken to the chowder along with shredded cheese and half-and-half. Stir well until cheese melts.

Step 5: Serve with Toppings

Ladle the chowder into bowls and let everyone add their favorite toppings like crushed tortilla chips, fresh cilantro, jalapeño slices, diced avocado, lime wedges, and sour cream as desired.

Enjoy this delightful Crockpot Mexican Street Corn & Chicken Chowder that brings comfort food to new heights!

How to Serve Crockpot Mexican Street Corn & Chicken Chowder

This creamy chowder is not only a meal on its own but also pairs beautifully with various toppings and sides. Serving it with the right accompaniments can elevate the flavor experience and create a delightful dinner spread.

Toppings

• Crushed Tortilla Chips: Add a crunchy texture to your chowder for an exciting contrast.
• Fresh Cilantro: Sprinkle freshly chopped cilantro on top for a burst of freshness.
• Jalapeño Slices: For those who enjoy some heat, jalapeño slices can add spice and flavor.
• Diced Avocado: Creamy avocado complements the chowder’s richness and adds a nutritious touch.
• Lime Wedges: A squeeze of lime juice enhances the flavors and adds brightness to each bowl.
• Sour Cream: A dollop of sour cream provides creaminess and balances out the spices.

How to Perfect Crockpot Mexican Street Corn & Chicken Chowder

To ensure your chowder turns out amazing every time, consider these helpful tips. They will guide you in achieving the best flavor and texture.

• Use Fresh Ingredients: Fresh vegetables and high-quality chicken enhance the overall taste of your chowder.
• Adjust Seasoning: Taste as you go, adding more spices or salt based on your preference to achieve the perfect flavor balance.
• Thicken if Needed: If you prefer a thicker chowder, blend a portion of it and then stir it back in for added creaminess.
• Low and Slow Cooking: Allowing the chowder to cook longer on low heat helps flavors meld together beautifully.
• Garnish Generously: Don’t skip on garnishes! They add visual appeal and elevate the dish’s taste.
• Store Properly: Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove or in the microwave.

Best Side Dishes for Crockpot Mexican Street Corn & Chicken Chowder

Pairing side dishes with your chowder can create a well-rounded meal. Here are some excellent options that complement its rich flavors.

1. Mexican Rice: This flavorful rice dish adds substance and can absorb the creamy chowder nicely.
2. Cornbread: Sweet cornbread provides a delightful contrast to savory flavors, making for a comforting pairing.
3. Avocado Salad: A fresh salad with avocado, tomatoes, and lime dressing brings brightness to your meal.
4. Grilled Vegetables: Seasonal grilled veggies add smokiness and color, enhancing the overall presentation.
5. Quesadillas: Cheese quesadillas make a great finger food option that pairs well with soup.
6. Cucumber Salsa: A refreshing salsa made with diced cucumbers can provide crunch and zest alongside your chowder.

Common Mistakes to Avoid

To make the best Crockpot Mexican Street Corn & Chicken Chowder, avoid these common mistakes.

• Skipping the seasoning: Not adding enough spices can lead to bland chowder. Always measure your spices and adjust according to taste.
• Overcooking the chicken: Cooking chicken for too long can make it dry. Use a meat thermometer to check for doneness around 165°F.
• Ignoring the cheese: Adding cheese too early can cause it to clump. Stir in shredded cheese at the end of cooking for a smooth texture.
• Neglecting toppings: Toppings add flavor and texture. Don’t forget crushed tortilla chips, cilantro, or avocado for a delightful finish.
• Using regular corn instead of fire-roasted: Fire-roasted corn enhances flavor significantly. Opt for frozen fire-roasted corn whenever possible.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days.
• Allow chowder to cool completely before refrigerating.

Freezing Crockpot Mexican Street Corn & Chicken Chowder

• Freeze in a safe container for up to 2-3 months.
• Leave some space in the container as chowder may expand while freezing.

Reheating Crockpot Mexican Street Corn & Chicken Chowder

• Oven: Preheat to 350°F, place chowder in an oven-safe dish covered with foil, and heat for about 20 minutes.
• Microwave: Heat in 1-minute intervals until hot, stirring between each interval.
• Stovetop: Simmer on medium-low heat in a pot, stirring frequently until heated through.

Frequently Asked Questions

If you have questions about making Crockpot Mexican Street Corn & Chicken Chowder, we’ve got you covered!

Can I use other meats in this chowder?

You can substitute chicken with turkey, beef, or lamb. Adjust cooking times as needed based on the meat chosen.

How can I make this recipe vegan?

To create a vegan version of Crockpot Mexican Street Corn & Chicken Chowder, replace chicken with a plant-based protein and use coconut milk instead of half-and-half.

What can I serve with this chowder?

This chowder pairs well with crusty bread or a simple salad. It’s also great topped with fresh avocado and lime wedges.

How spicy is this chowder?

The spice level depends on how much chili powder and green chiles you add. Feel free to adjust based on your preference for heat!

Can I make this chowder ahead of time?

Absolutely! This chowder tastes even better when made ahead. Just store it properly and reheat when ready to serve.

Final Thoughts

The Crockpot Mexican Street Corn & Chicken Chowder is not only comforting but also versatile. You can customize it with various toppings or substitute proteins to suit your taste. Give it a try, and enjoy a delicious meal that’s perfect for any occasion!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Crockpot Mexican Street Corn & Chicken Chowder

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lara
• Total Time: 6 hours 15 minutes
• Yield: Serves approximately 6 people 1x

Print Recipe

Pin Recipe

Description

Indulge in the comforting flavors of Crockpot Mexican Street Corn & Chicken Chowder, a creamy and savory dish that perfectly melds together elote-inspired ingredients for a delightful meal any day of the week. This easy slow cooker recipe combines tender chicken with sweet corn, black beans, and zesty spices, creating a hearty chowder that is sure to please your family and friends.

---

Ingredients

Scale 1x2x3x

• 1 lb boneless skinless chicken thighs or breasts
• 2 cans cream-style sweet corn
• 1.5 cups frozen fire-roasted corn
• 1 can black beans
• 1 can diced green chiles
• 2 tsp minced garlic
• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Gather all ingredients and tools.
2. Place chicken in the slow cooker and add garlic, sweet corn, frozen corn, black beans, diced green chiles (with liquid), spices, and chicken broth.
3. Cover and cook on low for 6 hours.
4. After cooking, shred the chicken and return it to the chowder. Stir in shredded cheese and half-and-half until melted.
5. Serve hot with toppings like crushed tortilla chips, cilantro, jalapeño slices, diced avocado, lime wedges, and sour cream.

• Prep Time: 15 minutes
• Cook Time: 360 minutes
• Category: Main
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 450
• Sugar: 5g
• Sodium: 750mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 7g
• Protein: 24g
• Cholesterol: 105mg