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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 a comforting and creamy dish that captures the vibrant flavors of summer corn on the cob. This hearty chowder combines tender chicken, sweet corn, and a medley of spices, all simmered to perfection in your slow cooker. It’s an effortless meal that allows the ingredients to meld together beautifully, creating a rich and satisfying experience with every spoonful. Ideal for cozy dinners or gatherings, this chowder is topped with crunchy tortilla chips, fresh cilantro, and creamy avocado for an extra burst of flavor. Dive into this delightful bowl of warmth that promises to bring everyone together!

Ingredients

Scale
  • 1 lb boneless skinless chicken thighs or breasts
  • 2 tsp minced garlic
  • 2 cans (14.75 oz each) cream-style sweet corn
  • 1.5 cups frozen fire-roasted corn
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (4 oz) diced green chiles
  • 2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 1/4 tsp ground cumin
  • 1 cup low-sodium chicken broth
  • 2 cups shredded sharp cheddar cheese
  • 2 cups half-and-half

Instructions

  1. Rinse the black beans under cold water and mince the garlic.
  2. Place the chicken in the slow cooker; add minced garlic, cream-style sweet corn, fire-roasted corn, black beans, and diced green chiles.
  3. Sprinkle chili powder, smoked paprika, cumin, salt, and pepper over the top.
  4. Pour in low-sodium chicken broth and half-and-half; stir gently to combine.
  5. Cover and cook on low for 6 hours or high for 4 hours until chicken is tender.
  6. Shred the chicken within the chowder before serving and garnish with tortilla chips, cilantro, jalapeño slices, avocado, lime wedges, and sour cream.

Nutrition

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