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Crockpot Mexican Street Corn and Chicken Chowder
• Cortney Horan

Crockpot Mexican Street Corn and Chicken Chowder

We are celebrating another Soup Monday at Heather Lane Pottery Studio this week. Sue, our hard working, painter of almost all things floral and so many other designs made us Crockpot Mexican Street Corn and Chicken Chowder. The whole studio loved it. She paired the soup with fresh baked cornbread.

 Our winter mugs perfect for delicious Mexican Street Corn and Chicken Chowder.

This is a flavorful, mildly spicy and very filling, simple recipe that can easily be put together and forgotten about for a couple of hours. Enjoy!

Crockpot Mexican Street Corn & Chicken Chowder
Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
 

Calories: 556 kcal

Author: Chelsea

Ingredients
  • 1 pound boneless skinless chicken breasts or thighs
  • 2 cloves garlic minced
  • 1 cup  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 (this is what is pictured in the photos -- has the added red & green pepper)
  • 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 crockpot (6 quart crockpot) with nonstick spray.

  2. Trim the fat off of the breasts or thighs. If you are using breasts cut each breast into 2 pieces.

  3. Add the trimmed chicken, garlic, chicken stock, creamed cans of corn, drained fire-roasted corn, drained and rinsed black beans, undrained diced green chiles, chipotle chili powder, paprika, and cumin to the crockpot.

  4. Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.

  5. Remove the chicken and shred. 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.

  6. Return the shredded chicken and mix. Season to taste with salt and pepper.

  7. Serve with desired toppings: fresh lime, fresh cilantro, squirt of hot sauce, spoonful of sour cream, or fresh avocado.

    Our recipe comes from Chelsea's Messy Apron Blog.