As the sun sets and the allure of cozy evenings beckons, nothing warms the soul quite like a hearty bowl of soup. One evening, while daydreaming about flavors reminiscent of bustling street markets, I found myself inspired to create something special: Crockpot Mexican Street Corn & Chicken Chowder. The combination of tender chicken, sweet corn, and zesty spices brings the vibrant spirit of Mexico right into your kitchen.
Picture this: you’re entering your home after a busy day, greeted by the tantalizing aroma of creamy goodness simmering away in your slow cooker. That inviting scent wafts through the air, promising a delightful meal that practically cooks itself. With just ten minutes of prep time, you’ll set the stage for a dish that’s both comforting and full of flavor.
Perfectly creamy, this chowder transforms evening meals from mundane to memorable, delighting everyone at the table. So grab your crockpot, and let’s explore how to create this easy yet irresistible bowl of comfort that’s sure to please both family and friends alike!
Why is Crockpot Mexican Street Corn & Chicken Chowder So Special?
Ease of Preparation: With just ten minutes of prep time, this dish allows you to enjoy great flavors without the fuss.
Rich, Creamy Texture: The blend of cheddar cheese and half-and-half creates a luxurious mouthfeel that’s incredibly satisfying.
Flavor Explosion: Each spoonful bursts with the zesty spices like chili powder and smoked paprika, delivering a taste of Mexico.
Family Favorite: Its creamy goodness and colorful ingredients make it a hit with both kids and adults, perfect for family dinners or gatherings.
Versatile Toppings: Customize each bowl with your favorite toppings, from cilantro to avocado, adding a personal touch to this cozy meal.
Perfect for those busier weeknights, this chowder is a delightful way to bring warmth and flavor to your table.
Crockpot Mexican Street Corn & Chicken Chowder Ingredients
Here’s everything you’ll need to whip up this delightful chowder, packed with flavors that will transport your taste buds to the streets of Mexico!
For the Chicken
• Boneless skinless chicken thighs or breasts – 1 lb; choose thighs for extra tenderness and flavor.
For the Base
• Minced garlic – 2 tsp; adds a savory depth that elevates the overall taste.
• Cream-style sweet corn – 2 cans (14.75 oz each); for a sweet, creamy base that gives this chowder its charm.
• Frozen corn – 1.5 cups; brings a burst of sweetness and texture to the dish.
• Black beans – 1 can (15 oz); adds protein and a delightful contrast to the sweet corn.
• Diced green chiles – 1 can (4 oz); introduces a subtle spice that complements the flavors beautifully.
For the Seasoning
• Chili powder – 2 tsp; this enhances the dish with a warm, smoky flavor.
• Smoked paprika – 1/2 tsp; provides an additional layer of richness and depth.
• Ground cumin – 1 1/4 tsp; a must for that irresistible, earthy quality.
• Salt – 1 tsp; balances the flavors perfectly.
• Black pepper – 1/2 tsp; adds a gentle kick to the chowder.
For the Broth and Creaminess
• Low-sodium chicken broth – 1 cup; helps create a flavorful base without overpowering.
• Shredded sharp cheddar cheese – 2 cups; melts beautifully for a rich, cheesy texture.
• Half-and-half or heavy cream – 2 cups; use half-and-half for a lighter version, or heavy cream for something indulgently rich.
Now that you have the ingredients for this Crockpot Mexican Street Corn & Chicken Chowder, you’re one step closer to an effortlessly cozy meal!
How to Make Crockpot Mexican Street Corn & Chicken Chowder
-
Prepare the Cooker: Lightly spray the inside of your 6-quart slow cooker with cooking spray. This will help prevent sticking and make cleanup a breeze!
-
Add Ingredients: To the crockpot, add all the “Add First” ingredients: chicken, garlic, cream-style sweet corn, frozen corn, black beans, and diced green chiles. Stir gently to combine everything.
-
Cook: Cover and cook on high for 3–5 hours or low for 4–6 hours. The goal is to have the chicken shreds easily, so trust your nose and check for a delicious aroma!
-
Shred Chicken: Once cooked, carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the chowder, ensuring those flavors meld beautifully.
-
Add Cheese and Cream: Gradually stir in the shredded cheese until melted and creamy. Then, add the half-and-half and stir until fully incorporated, creating that luscious, rich texture.
-
Serve and Garnish: Ladle the chowder into bowls and top with your favorite garnishes like cilantro, avocado, or a sprinkle of lime juice for that extra zing!
Optional: Try adding a dollop of sour cream for an even creamier finish.
Exact quantities are listed in the recipe card below.
Crockpot Mexican Street Corn & Chicken Chowder Variations
Feel free to have fun with this recipe and add your own twist for a personalized touch that will delight your taste buds.
-
Dairy-Free: Substitute half-and-half with coconut milk for a creamy, non-dairy option that maintains richness.
-
Spicy Kick: Add diced jalapeños or a splash of hot sauce to amp up the heat level, creating a chowder with a fiery flair.
-
Vegetarian: Replace the chicken with roasted sweet potatoes and extra beans for a hearty vegetarian version that’s still packed with flavor.
-
Extra Crunch: Top with crushed tortilla chips or fresh corn for a delightful crunch that contrasts with the creamy chowder.
-
Herby Freshness: Stir in fresh cilantro or parsley just before serving to elevate the dish with vibrant herbal notes and freshness.
-
Mexican Flare: Add avocado slices or a dollop of guacamole atop each bowl for a creamy and flavorful finish that screams fiesta.
-
Lime Zest: Squeeze fresh lime juice over the serving bowls for a zesty kick that brightens the flavors of the chowder.
-
Beans Variety: Swap black beans with pinto or kidney beans to change the texture and taste while keeping the protein content high.
Each variation offers a new experience while keeping the essence of this delightful chowder. Explore, enjoy, and make it your own!
Make Ahead Options
These Crockpot Mexican Street Corn & Chicken Chowder preparations are perfect for busy weeknights, saving you precious time! You can prep the ingredients up to 24 hours in advance by chopping the garlic and measuring out the spices, then store them in airtight containers in the refrigerator. Alternatively, you can assemble everything in your crockpot (except for the cheese and cream) and refrigerate it overnight. When you’re ready to enjoy this creamy goodness, just cook on high for 3–5 hours or low for 4–6 hours as usual. To ensure the best quality, wait until the end to add the cheese and half-and-half, keeping them fresh and melty. With these make-ahead tips, you’ll savor every bite with minimal effort!
What to Serve with Crockpot Mexican Street Corn & Chicken Chowder?
Transform your chowder experience into a full-fledged culinary delight with these delicious accompaniments.
- Crispy Tortilla Chips: The crunch of these chips adds a delightful contrast to the creamy chowder while soaking up its flavors perfectly.
- Avocado Salad: A light, zesty salad with ripe avocados and fresh lime balances the richness of the chowder, offering a refreshing palate cleanser.
- Mexican Street Corn Elote: Serve this traditional dish of grilled corn with mayo, cheese, and chili powder to echo the chowder’s vibrant flavors, enhancing your meal’s theme.
- Garlic Breadsticks: Soft and buttery, these breadsticks are perfect for dipping and complement the creamy texture with their inviting chewiness.
- Cilantro Lime Rice: The bright flavors of cilantro and lime tie together the southwest theme, making every bite a fiesta for your taste buds.
- Margaritas: Enjoy with a refreshing margarita for an authentic Mexican feel. The citrus notes will elevate your dining experience, bringing joy and vibrancy to your meal.
- Churros for Dessert: End your culinary journey on a sweet note! These warm, cinnamon-sugar treats offer a delightful contrast to the savory chowder, perfect for a satisfying finale.
With these pairings, your Crockpot Mexican Street Corn & Chicken Chowder is set to shine even brighter on the dinner table!
How to Store and Freeze Crockpot Mexican Street Corn & Chicken Chowder
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even more delicious!
Freezer: To freeze, ladle the cooled chowder into freezer-safe containers, leaving some room for expansion. It can be stored for up to 3 months.
Reheating: Reheat on the stove over medium heat, stirring occasionally until heated through. You may want to add a splash of broth or cream to restore creaminess in the thawed chowder.
Thawing: For best results, thaw overnight in the refrigerator before reheating, allowing the flavors to combine beautifully once again.
Expert Tips for Crockpot Mexican Street Corn & Chicken Chowder
• Choose Quality Chicken: Use fresh, high-quality chicken thighs or breasts for the best texture and flavor in your chowder.
• Avoid Overcooking: If you’re cooking on high, check the chicken at 3 hours to prevent it from drying out. Shredding should be easy!
• Customize Spices: Adjust the chili powder and smoked paprika to your taste for a spicier or milder chowder that suits your family’s preferences.
• Cheese Options: Feel free to experiment with different cheeses like pepper jack or Monterey Jack for added flavor and creaminess in your Crockpot Mexican Street Corn & Chicken Chowder.
• Add Fresh Ingredients: Consider topping with fresh cilantro, diced avocados, or a squeeze of lime to enhance the flavors right before serving!
Crockpot Mexican Street Corn & Chicken Chowder Recipe FAQs
What type of chicken should I use for this chowder?
For the best texture and flavor, I recommend using boneless skinless chicken thighs. They provide a more tender and juicy result compared to breasts, especially in a slow-cooking setting.
How should I store leftovers of the chowder?
Absolutely! Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen, making it even more delicious on the second day!
Can I freeze Crockpot Mexican Street Corn & Chicken Chowder?
Yes, you can! To freeze, first, let the chowder cool completely. Then, ladle it into freezer-safe containers, leaving some room for expansion. It will keep well for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge before reheating.
Why is my chowder too thick or too runny?
If your chowder turns out too thick, simply add a splash of chicken broth or water while reheating. On the other hand, if it’s too runny, you can thicken it by mixing in a slurry of cornstarch and water while it’s warm, stirring until it thickens to your liking.
Are there any dietary considerations for this recipe?
Definitely! This chowder contains dairy and beans, which can be concerns for some individuals. If you’re accommodating lactose intolerance, consider using lactose-free cheese and cream alternatives like coconut milk. As for allergens, be sure to check the labels on canned goods to avoid any unwanted ingredients, particularly as beans and canned products can sometimes contain traces of allergens.
Can I customize the spices in the chowder?
Very much so! If you prefer a milder chowder, you can reduce the amount of chili powder and smoked paprika. Alternatively, if you’re after more heat, consider adding diced jalapeños or a dash of hot sauce. Don’t shy away from making this dish fit your family’s taste buds!
Crockpot Mexican Street Corn & Chicken Chowder for Cozy Nights
Ingredients
Equipment
Method
- Lightly spray the inside of your 6-quart slow cooker with cooking spray.
- Add the chicken, garlic, cream-style sweet corn, frozen corn, black beans, and diced green chiles to the crockpot. Stir gently to combine.
- Cover and cook on high for 3–5 hours or low for 4–6 hours until the chicken shreds easily.
- Remove the chicken, shred it using two forks, and return it to the chowder.
- Gradually stir in the shredded cheese until melted, then add the half-and-half and mix well.
- Ladle into bowls and top with garnishes like cilantro, avocado, or lime juice.