CROCKPOT MEXICAN STREET CORN & CHICKEN CHOWDER

A comforting fusion dish that brings the vibrant flavors of Mexican street corn (elote) to a hearty chicken chowder, all conveniently prepared in your slow cooker. This crowd-pleasing soup features tender shredded chicken and sweet corn kernels swimming in a creamy, slightly spicy broth enriched with cheeses. The distinctive elote flavors come through with notes of lime, chili powder, and fresh cilantro, while the slow cooking process allows the ingredients to meld into a deeply satisfying meal. Topped with a sprinkle of tajín or chili powder, and extra cilantro, this chowder delivers the perfect balance of smoky, tangy, and savory flavors in every spoonful. It's an effortless weeknight dinner that tastes like it took hours of active preparation—the ultimate comfort food with a south-of-the-border twist.

Ingredients

• 1 pound boneless skinless chicken breasts or thighs
• 2 cloves garlic minced
• 1 cup Swanson® Organic Free-Range Chicken Stock or broth
• 2 cans (14.75 ounces EACH) cream style corn
• 1 can (14.75 ounces) fire-roasted corn or regular canned corn or Mexicorn 
• 1 can (15.5 ounces) black beans drained and rinsed
• 1 can (4 ounces) fire-roasted diced green chiles
• 2 teaspoons chipotle chili powder regular chili powder also works
• 1/2 teaspoon paprika
• 1 and 1/4 teaspoon ground cumin
• 2 cups Colby OR Monterey Jack Cheese freshly grated; not from a bag
• 2 cups half and half or heavy cream
• Salt and pepper to taste
• Optional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado.

Instructions

1. Spray a large slow cooker (I use a 6-quart one) with nonstick spray. Trim the fat off of the breasts or thighs. If you are using breasts, cut each breast into 2-3 pieces.
2. Add the chicken, garlic, creamed corn (undrained), fire-roasted corn (drained), drained and rinsed black beans, undrained diced green chiles, chipotle chili powder, paprika, and cumin to the slow cooker. Season to taste with salt and pepper (I usually add 1 teaspoon fine sea salt and 1/2 teaspoon pepper; add to taste preference). Add chicken stock or broth.
3. Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours-- or until the chicken shreds easily.
4. Remove the chicken and shred with two forks. While shredding the chicken, add in the freshly grated (if you use cheese from a bag it gets greasy) cheese and the half and half.
5. Return the shredded chicken and mix it into the soup. Taste and season to taste with salt and pepper; the flavors should sing!
6. Ladle soup into bowls and top with desired toppings: additional handful of cheese, a few squeezes of fresh lime, finely chopped fresh cilantro, squirt of hot sauce, spoonful of sour cream, and/or diced fresh avocado.

RECIPE NOTES

• Chicken: While chicken breasts will work, I highly recommend boneless skinless chicken thighs. The thigh meat becomes exceptionally tender in the slow cooker and shreds quickly and easily. It’s also more forgiving if it is cooked for longer since chicken breasts tend to dry out if they’re cooked too long.
• Creamed corn: (which is also called cream-style corn) is a canned ingredient and doesn’t have any actual cream in it. About half of the fresh corn kernels are pureed (or “creamed)” and the other half are left whole. The two are mixed together to create creamed corn or cream-style corn. Don't drain this corn before adding.
• Cheese: Feel free to get creative with the cheese. We like Colby and Monterey Jack best, but you could add in some sharp Cheddar or even some pepper-Jack. We highly recommend using cheese in a block and grating the cheese for the best texture. Pre-grated cheese contains preservatives that keep the shreds from clumping together in the bag, but they also keep the cheese from melting smoothly.
• Half and half: This is a dairy product -- half whole milk and half heavy cream. Half and half is typically found near other dairy products (like heavy whipping cream) in the refrigerated section of the grocery store. If you don't have access to this product, combine equal parts whole milk with heavy cream, shake it together, and voila -- "homemade" half and half! For a thicker and creamier chowder, use all heavy cream.
• Topping: While this chowder is tasty out of the slow cooker, the toppings truly seal the deal, delivering an unforgettable meal so don't skimp on these! 

STORAGE: 

Leftover chowder will keep well in the fridge, in an airtight container, for up to 5 days. Reheat in a pot over low heat, stirring frequently, until heated through. Don't boil the chowder or reheat it at a high temperature; this can cause the ingredients to separate or curdle. Because of all of the dairy in this chowder, it isn't a great candidate for freezing and thawing. The milk solids will separate as the chowder thaws, resulting in a grainy texture with some separation. 

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