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Crockpot Mexican Street Corn & Chicken Chowder

Crockpot Mexican Street Corn & Chicken Chowder
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Crockpot Mexican Street Corn & Chicken Chowder is the ultimate comfort food that warms your soul with every spoonful. This easy-to-make dish combines the vibrant flavors of fire-roasted corn, tender chicken, and savory spices in a creamy base inspired by beloved elote. Perfect for busy weeknights or family gatherings, this chowder will become a go-to recipe in your kitchen. Just toss the ingredients into your slow cooker, and let it work its magic while you relax. With customizable toppings like fresh avocado and lime, each bowl is a delicious experience waiting to happen!

Ingredients

Scale
  • 1 lb boneless skinless chicken thighs or breasts
  • 2 tsp minced garlic
  • 2 cans cream-style sweet corn (14.75 oz)
  • 1.5 cups frozen fire-roasted corn
  • 1 can black beans (15 oz), rinsed and drained
  • 1 can diced green chiles (4 oz) 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

  1. Place the boneless chicken at the bottom of the crockpot.
  2. Sprinkle minced garlic, chili powder, smoked paprika, ground cumin, salt, and black pepper over the chicken.
  3. Add cream-style sweet corn, frozen corn, black beans, diced green chiles with their liquid, and chicken broth.
  4. Cover and cook on low for about 6 hours or high for 3–4 hours.
  5. Once cooked, stir in shredded cheddar cheese and half-and-half until melted and smooth.
  6. Serve in bowls topped with crushed tortilla chips, cilantro, jalapeño slices, diced avocado, lime wedges, and sour cream.

Nutrition

Find it online: https://www.kitchenstorydaily.com/crockpot-mexican-street-corn-chicken-chowder/