CHICKEN CORN CHOWDER (CROCKPOT)

In Slow Cooker, Soup 40 views

This Chicken Corn Chowder couldn’t be easier to assemble — we throw everything into a slower cooker, set it to cook, and forget about it! This chowder is robustly flavored and intended to mimic the flavors of Mexican street corn. This chowder is loaded with crisp corn, savory black beans, tender bites of chicken, and fire-roasted diced green chiles – yum!

There isn’t anything I ache for more than soup when the climate gets cold. That is to say, a warm, right-out-of-the-broiler chewy chocolate chip treat is next on that rundown… yet soup first!

Furthermore, this Chicken Corn Chowder is something to really remember! Not exclusively is it strangely easy to make, it’s likewise got a particularly extraordinary character. The motivation for this soup comes from Mexican Street Corn (Elote) — we have corn, cilantro, and a lot of road corn propelled flavors. Furthermore, whenever it’s done off we top it with acrid cream, new lime, and a lot of cilantro — really, this chowder is delectable!

Chicken Corn Chowder Toppings

  • While Chicken Corn Chowder is great as is, the toppings truly seal the deal, delivering an unforgettable meal. Below are our “must-have” toppings.
  • Cheese: We like to freshly grate the cheese right on top of each bowl. Our favorite is sharp cheddar or Monterey jack, but pepper-jack cheese is another great option.
  • Sour cream: My pAersonal favorite in this soup is lite sour cream. Regular sour cream or even a Mexican crema works nicely too.
  • Fresh lime juice: A few squeezes of fresh lime heighten all the flavors in this soup and add a burst of brightness.
  • Hot sauce: a few squirts of hot sauce add some nice spice and flavor!
  • Chips: Crushed tortilla strips (seasoned or plain) add a nice contrasting crunch to the creaminess of the soup.
  • Fresh cilantro: If you’re a cilantro fan, you’ll love what this herb does to the soup with its freshness and citrusy flavor. And if you’re in the anti-cilantro crowd, try thinly sliced green onions or chives.
  • Ripe avocado or guacamole: For an additional element of creaminess, we love a ripe avocado sliced on top.
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This Chicken Corn Chowder couldn’t be easier to assemble — we throw everything into a slower cooker, set it to cook, and forget about it! This chowder is robustly flavored and intended to mimic the flavors of Mexican street corn. This chowder is loaded with crisp corn, savory black beans, tender bites of chicken, and fire-roasted diced green chiles – yum!

  • Prep time 20 minutes
  • Cook time 3 hours
  • Total time 3 hours 20 minutes
  • Servings 6 servings
  • Calories 540kcal

INGREDIENTS

  • 1 pound (16 oz.) boneless skinless chicken thighs or breasts Note 1
  • 2 cloves minced garlic
  • 2 cans (14.25 oz.; 404g EACH) cream-style corn Note 2
  • 1 can (14.75 oz.) fire-roasted corn, regular canned corn, or Mexi-corn (drained & rinsed) or 1-1/2 cups (230g) frozen corn
  • 1 can (15.25 oz.; 432g) black beans, drained & rinsed
  • 1 can (4 oz. 113g) fire-roasted diced green chiles, undrained
  • 2 teaspoons chipotle (or regular) chili powder
  • 1/2 teaspoon paprika
  • 1 and 1/4 teaspoon ground cumin
  • 1 cup (230g) chicken stock (or broth) (we love Swanson’s)
  • 2 cups (160g) Colby & Monterey Jack Cheese Note 3
  • 2 cups (484g) half-and-half or heavy cream Note 4
  • Fine sea salt and pepper
  • Add-ins: additional cheese, fresh lime, fresh cilantro, hot sauce, sour cream, avocado, tortilla strips/chips Note 5

INSTRUCTIONS

  1. PREP: Spray a large crockpot (I use a 6 quart crockpot) 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. SLOW COOKER: Add the chicken, garlic, creamed cans of corn (don’t drain), drained fire-roasted corn, drained and rinsed black beans, undrained diced green chiles, chipotle chili powder, paprika, and cumin to the crockpot. Season to taste with salt and pepper (I usually add 1 teaspoon fine sea salt and 1/2 teaspoon pepper; add to taste preference)
  3. COOK: Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.
  4. SHRED CHICKEN: 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. FINISHING CHOWDER: Return the shredded chicken and mix into the soup. Taste and season to taste with salt and pepper, flavors should sing!
  6. SERVE: The toppings seal the deal! 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.
  7. INSTANT POT: Thanks Tammy for sharing how you make this in the Pressure Cooker! She says, “I make this all the time in my instant pot! I add everything but the cream and cheese. Then I choose soup and it cooks for 30 minutes. Shred the chicken and add the cream and cheese. We love this soup!
  8. 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 will likely cause the ingredients to separate or potentially 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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RECIPE NOTES

  1. Note 1: 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.
  2. Note 2: Creamed corn: (which also goes by 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 in.
  3. Note 3: Cheese: Feel free to get creative with the cheese. We like Colby & Monterey Jack best, but you could add in some sharp cheddar or even some pepper-jack. We highly recommend grabbing 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.
  4. Note 4: Half and half: 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.
  5. Note 5: Toppings: 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!
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NUTRITION FACTS

  • Serving:1serving
  • Calories: 540 kcal
  • Carbohydrates: 29.3g
  • Protein: 34.7g
  • Fat: 32.8g
  • Cholesterol: 156.6mg
  • Sodium:721.8mg
  • Fiber:6.9g
  • Sugar:6.9g
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