Chicken Corn Chowder (Slow Cooker)

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Dump it and forget about it slow cooker meal! A delicious Mexican crockpot chicken and corn chowder that has the same delicious flavors of Mexican Street Corn! A delicious Mexican Chicken Chowder! via chelseasmessyapron.com

This Chicken Corn Chowder couldn’t be easier to assemble — we throw everything into a slow cooker, turn it on, and forget about it! This chowder is robustly flavored and mimics 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!

Overhead image of Chicken Corn Chowder

Chicken Corn Chowder

There is nothing I crave more than soup when the weather gets cold. I mean, a warm, right-out-of-the-oven chewy chocolate chip cookie is next on that list…but soup first!

And this Chicken Corn Chowder is one for the books! Not only is it ridiculously simple to make, but it’s also got such a great flavor. The inspiration for this soup comes from Mexican Street Corn (Elote) — we’ve got corn, cilantro, and plenty of street-corn-inspired seasonings. And once it’s finished off we top it with sour cream, fresh lime, and plenty of cilantro — truly, this chowder is delicious! 

Process shots-- images of the chicken, corn, and remaining ingredients being added to a slow cooker.

Let’s chat ingredients

Below are some notes on a few of the ingredients in this chowder:

  • 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. So what’s up with that name? 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. We love the texture it adds to this chowder!
  • 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! More about half and half here.
  • Chicken stock. A high-quality, flavorful stock adds loads of flavor and allows us to cut down on spices or other additions. We highly recommend Swanson’s® chicken stock — it’s our favorite in Chicken Corn Chowder.

QUICK TIP

While this might sound obvious, sometimes it’s easy to forget how much flavor salt and pepper add. If you feel the Chicken Corn Chowder is lacking flavor, add in a bit more of both. Salt and pepper didn’t get to be the world’s favorite seasonings for no reason!

Process shots of chicken corn chowder-- images of the recipe being cooked and the chicken being removed and shredded and returned to the slow cooker.

VARIATIONS

Chicken Corn Chowder Variation Ideas

This Chicken Corn Chowder is easy to customize and make your own. Here are some ideas:

  • Spice levels:  You can make this chowder very mild or give it some kick, depending on the ingredients used. For less spicy chowder, use mild green chiles and mild chili powder (such as McCormick®).  For a spicier chili, use hot green chiles and add in 1-2 tablespoons of diced jalapeños. You can also add 1/8 to 1/4 teaspoon ground cayenne pepper to boost the heat.
  • Creaminess: This Chicken Corn Chowder is made on the lighter side by using half and half, but you can make it creamier and thicker if you use heavy cream– whichever you prefer.
  • Cheese: Feel free to use a combination of different cheeses to change up the flavor. Combine Monterey Jack with sharp Cheddar or try adding in some pepper Jack cheese for a little heat.
  • Corn: Lots of different options for the corn here: regular canned corn (drained and rinsed), Mexi-corn (canned corn with red and green peppers), fire-roasted canned corn (drained and rinsed), or frozen corn (no thawing needed).

Process shots-- images of the half and half and cheese being added to the soup

Chicken Corn Chowder Toppings

While Chicken Corn Chowder is great as is, the toppings truly seal the deal, delivering an unforgettable meal experience. 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 personal 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.

If I could only pick three toppings for this chowder, they would be the cheese, sour cream and lime juice. I highly recommend at least those three additions.

Image of the Chicken Corn Chowder ready to be eaten

STORAGE

Chicken Corn Chowder Storage

Leftover Chicken Corn Chowder keeps 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. 

QUICK TIP

This recipe is created to be simple, but the one thing we highly recommend is grating the cheese for a pleasant and non-grainy 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 in Chicken Corn Chowder.

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Chicken Corn Chowder

4.92 from 56 votes
This Chicken Corn Chowder couldn't be easier to assemble -- we throw everything into a slow cooker, turn it on, and forget about it! This chowder is robustly flavored and mimics the flavors of Mexican street corn. It's loaded with crisp corn, savory black beans, tender bites of chicken, and fire-roasted diced green chiles - yum!
Print Recipe

Chicken Corn Chowder

4.92 from 56 votes
This Chicken Corn Chowder couldn't be easier to assemble -- we throw everything into a slow cooker, turn it on, and forget about it! This chowder is robustly flavored and mimics the flavors of Mexican street corn. It's loaded with crisp corn, savory black beans, tender bites of chicken, and fire-roasted diced green chiles - yum!
Course Dinner, Main Course, Soup
Cuisine Mexican
Keyword Chicken Corn Chowder
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6 servings
Calories 646kcal
Cost $10.21

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) Shredded cheese Colby & Monterey Jack is a good blend 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

  • PREP: 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.
  • SLOW COOKER: 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.
  • COOK: Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours-- or until the chicken shreds easily.
  • 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.
  • FINISHING CHOWDER: Return the shredded chicken and mix it into the soup. Taste and season to taste with salt and pepper; the flavors should sing!
  • 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.
  • INSTANT POT: Thanks Tammy for sharing how you make this in the Pressure Cooker! Tammy writes, "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!"
  • 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. 

Video

Recipe Notes

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.
Note 2: 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.
Note 3: 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.
Note 4: 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.
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! 
Nutrition information does not include the add-ins, since they will vary by your preference.

Nutrition Facts

Serving: 1serving | Calories: 646kcal | Carbohydrates: 50g | Protein: 45g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1118mg | Potassium: 866mg | Fiber: 8g | Sugar: 6g | Vitamin A: 979IU | Vitamin C: 14mg | Calcium: 525mg | Iron: 4mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Recipe Rating




181 Comments

  1. 5 stars
    I totally agree with you there is nothing like a good bowl of a flavourful and warm soup during this time of the year. Chelsea, this soup looks absolutely fantastic and your pictures are making my mouth water. Have a lovely week 😉

  2. Could I use Swiss instead of Monterey Jack? I have it on hand but am not sure if it will alter it too much. Thanks, I plan on making this today or tomorrow!

  3. Hi there! So I left this recipe out for my husband to cook & he cooked the half & half all day too! Do you think it will be okay?

  4. 5 stars
    Really tasty! I omitted the paprika, so perhaps that’s why mine was white, instead of a pink/orange color. Still very good! Topped with crushed tortilla chips and sour cream! Definitely a keeper!

  5. This soup look amazing! I can’t wait to try it. Do you think doubling the recipe would still fit in a large 6-qt crockpot?

  6. 5 stars
    Super yummy! Can you freeze this soup? We have a ton leftover that I hate to waste if I don’t need to!

    1. I’m so happy you enjoyed it! I haven’t actually tried freezing it, but I don’t know how well it would do with the half and half :/

  7. 5 stars
    Rave reviews for Cinco de Mayo luncheon! Only note would be that it says it makes 8 servings, but no note in serving size. I assumed a cup, but it is definitely more than a cup, since it filled a 4 quart crock pot pretty full…almost to the brim. Definitely glad I didn’t double.

  8. 4 stars
    This was delicious! Thanks for the recipe, I’m def adding it to my rotation. I used about 3/4 c of 2% instead of the half and half, and only about 1 1/2 c cheese in the soup to leave the rest for sprinkling on top. I mixed in a little cilantro and green onions right before serving. Topped with cheese and Tapatio, yum yum! Next time I’m going to make it vegetarian (leave out the chicken, sub veggie broth, and use 1 or 2 more cans of beans) so my mom can enjoy it too!

  9. 5 stars
    This was by far the best corn chowder recipe I’ve tried. I used 2 fresh ears of corn, plus some guacamole salsa. Really put it over the top! Thank you Chelsea.

    1. You’d really only need to heat the other ingredients through and get the flavors to meld — 20-30 minutes on the stovetop would be great!

  10. 5 stars
    Hi! This looks amazing and I can’t wait to make it this week. How do you think full fat coconut milk would do/taste in place of the half and half? Thanks for the recipe 🙂

    1. I hope you love it! 🙂 I can’t say for sure without trying it myself, but honestly I don’t think the coconut milk would taste great with the other flavors in this soup.

  11. 5 stars
    This soup was amazing. I only used 1 cup of half and half and it was perfection. Life needs more perfect easy no prep slow cooker recipes like these. Thanks !!

  12. 5 stars
    This was amazing! I doubled the recipe and shared with my neighbors and parents. Everyone LOVED it! I have never been able to find a good corn chowder recipe that had good flavor! Thanks so much!

    1. Next time you can make it the night before and store it in the fridge (it thickens a lot overnight) OR only use 1 cup heavy cream.

    1. I’m sure you already made it (wasn’t at my computer last night!) so I hope it turned out well for you! I haven’t even tried yogurt but I don’t think it would complement the flavors very well.

    1. Hmm if you’re worried about spice, you could use regular chili powder instead of the chipotle chili powder and scale it down a bit 🙂 (I don’t think it’s spicy, but I can handle a bit of spice :))

  13. I’ve made corn chowder with creamed corn before and it turned out sweet tasting—does this soup taste sweet? We weren’t big fans of the sweetness.

  14. 5 stars
    Is there a reason why pre-shredded cheese can’t be used? I’m 4 days post-op & grating cheese will have me in enormous pain. Making this today & will review after eating.

    1. The pre-shredded cheese just ends up a little greasier, but it will work ok. Good luck on recovering and I hope you love the soup!

  15. Great recipe, but I think if the chicken was cubed instead of shredded, it would be a better combo of melding texture with flavor, as oppposed to it all being the same texture. Rather boring to the palate when everything is the same size/texture.

  16. 5 stars
    I made this and it is one of the best soups I have ever tasted. I is satisfying without being too heavy. I threw in some roasted red peppers because I had them in the fridge- really really good recipe! Thanks for sharing.

  17. Hi, I’m wanting to make this for dinner but I don’t have any half & half or heavy cream on hand, what could i replace it with without it being too runny?

  18. 5 stars
    I made this last night using 2 cups of trader joe’s Monterey Jack with jalapeño cheese, and used 1 cup regular half & half plus one cup almond milk. Super good soup!!

  19. 5 stars
    Delicious, comforting, and full of spice. My kind of soup! I actually made this dairy-free by subbing a can of coconut milk for the 2 cups of half and half and omitting the cheese. It probably changes the original flavor profile a bit, but I really liked it! Topped it with a avocado, cilantro, and a huge dollop of salsa that was a nice acidic counterpoint to the creaminess. Fantastic soup!

    1. Yes, really just enough time for flavors to meld and soup to thicken. Easily half the time without chicken!

    1. I haven’t tried either in this soup 🙂 If you do add ground turkey/beef, I’d brown it in a skillet first before adding to the crockpot. Enjoy!

  20. 5 stars
    My husband and I are in love with this soup; its so wonderful!!! I added extra of all of the spices plus a little smoked paprika, since we like things a little spicer.

  21. 5 stars
    Thank you for another amazing recipe! It’s very forgiving, I’ve added and subbed in what’s been on hand with great success. For those asking about freezing, this freezes beautifully with a couple of tips. Cook at the full amount (or double if serving a larger family). BEFORE adding the dairy products (cheese/1/2&1/2-cream-etc) remove the half you plan on freezing. Then proceed with the recipe adding only half the amount of dairy. Shredded cheese actually freezes fine if being added to a recipe, so I add the measured amount to a bag, attach that to the soup in the freezer, so it’s ready to go when thawed. All you have to do is thaw, heat soup, add thawed cheese and 1/2&1/2 or cream. Now only cooking for two I find it really hard to scale down after feeding an army for years. When I do the time seems so wasted. Why put in so much effort to cook for two when it’s no more effort to make more and freeze. It’s SO nice to pull hommade dinners out and with minimal effort and clean up have a great meal. 🙂 I really appreciate recipe developers and bloggers such as yourself, Chelsea, that take such care and effort to share your talents and offer such wonder recipes that inspire and expand my cooking.

  22. I’m excited to try this! I’m wondering if this would work in an instant pot instead of slow cooker, and any idea on the time? Thank you!

  23. Is the serving size about 1 1/2 cups? Also, I didn’t have cream on hand, using evaporated milk, hopefully this will work. I’ve it it in the Crock-Pot now, if you have any suggestions, would appreciate it . Can’t wait for dinner tonight

  24. After reading the other reviews, I too cut back on the amount of 1/2 and 1/2 and cheese. I realize we prefer different tastes – for me this one was way too sweet and lacked the kick of a Mexican dish. I added LOTS more cumin and chili pepper. I also added both lime juice and red wine vinegar to help knock back the sweetness and to add a level of acid. After those personal tweaks – it is one I will likely make again – thanks!

  25. 5 stars
    Made this before and loved it!! Trying to switch it up… If we added sweet onion would it go in the chowder at the beginning or wait til you shred the chicken?

    1. So happy to hear that! 🙂 I’d put in an onion at the very beginning — maybe even saute it a bit first before throwing it in. Enjoy! 🙂

  26. 5 stars
    YUM! I made a DIET version by accident. I forgot to add the heavy cream and 2 cups of cheese & still loved it! Later, I added just a sprinkle of bagged shredded cheese, sour cream, cilantro, and tortilla strips as a garnish. It was FANTASTIC! I also LOVE Tajin, so I omitted cumin, chili powder, and paprika, and added 3 TBS of Tajin. Tajin is a Mexican chili powder infused with lime! It’s fantastic. Look in the Mexican food aisle of your grocery store.

    1. Ooh my gosh, it’s genius! I’m sooo glad you still enjoyed it. I’ll have to try making it a lighter one time! Thanks Kim! 🙂

  27. I recently made this chowder. It was absolutely delicious. I did have trouble getting all the cheese to melt. Should I add it a little at a time?
    Thanks!!

    1. Did you use pre-shredded cheese? If so, pre-shredded cheese doesn’t ever melt very well; its coated in flour to keep it from sticking. If you used freshly shredded cheese and it didn’t melt, maybe try adding a little at a time. Glad you enjoyed the chowder!

    1. I haven’t actually tried, but I don’t think it would freeze great with all the dairy in it unfortunately!

  28. 5 stars
    I would love to hear if anyone has adapted this to an Instant Pot. It’s one of our favorite soups. I’m brand new to IP cooking so don’t have the confidence to convert this myself.

    1. 5 stars
      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!

  29. 5 stars
    I tried this recipe on a whim because the picture made it look very tasty and it has now become one of my favorite things to make. I follow the instruction exactly and i’ve gotten numerous compliments on this recipe including ” this is the best soup i’ve ever had “. This soup is WILDLY underrated but i’m glad more people don’t know about it so I can keep making ‘the best soup’ all by myself!

    1. Ahh thank you so much!! I’m so excited you love it! Thanks so much for your comment! 🙂

  30. 2 stars
    I’m hoping this is better tomorrow. It’s incredibly bland and I tripled the amount of spices. Im only giving it two stars because it was easy.

    1. Did you salt and pepper it to taste? That can make a big difference. Sorry this wasn’t for you, we love it!

  31. 5 stars
    Yummy…just made it. Used 1 cup Fat Free Half and Half plus added additional can of drained black beans because we love them. It’s delicious! Thank you for the great recipe!

  32. I loved this soup but wondered if there were any ideas if I wanted it to be a little more on the thicker side. What works i change add or omit

  33. 5 stars
    I can’t tell you how much my family has loved this soup. I first made your soup two years ago on Halloween and it has forever been called Halloween Corn Chowder! We looooove this soup. Thank you for sharing your yummy recipes.

    1. This makes me so happy to hear, thrilled it has been a hit and made it into your family traditions for 2 years 🙂 Thanks Tammy!!

  34. 5 stars
    Incredible recipe as is.
    I’m a big fan of heat- especially when there’s a sweet aspect (Cream Corn in this case)- so the last few times I’ve made it I added some cayenne. I’m in love.

  35. I’ve made this recipe before and we all loved it. I want to make it for an event where it will have to sit in the crockpot unattended for about 3 hours and be ready to use pretty quickly. If I have it all ready with the chicken added, but not the half and half or cheese, when I add those will the soup still be hot enough to serve without extra heating time?

    1. To be honest I’m not totally sure without personally trying that, but I think if you keep it on warm in the crockpot, the dairy additions should melt in fairly quickly; I’d increase the crockpot to high until it is warmed through again, which shouldn’t take too long if it was already hot

  36. 5 stars
    I’ve made this probably 5 times in the last 8 weeks, it is SO delish. I use 1/2 the HWC, but will try with whole milk next time. Of the add-on options, I HIGHLY recommend the lime. It really brightens it up, although it’s a home run as is.

  37. 5 stars
    I have made this numerous times because it is delicious! My daughter and I love it. I even made it for Christmas dinner last year. My daughter-in-law took the recipe so she could make it too. This family is a fan!

  38. 5 stars
    Wonderful! Added head of cauliflower and whole large onion with precooked chicken Or shrimp at the end!! Topped with cilantro, lime and avocado chunks!! Yummy!! Thank you!!

  39. 5 stars
    It did NOT take a lot of ingredients and I was able to make it easily even though I deal with chronic fatigue. My husband and I both agreed this is the best soup we’ve ever had and it will be a regular item on our menu from now on! I was glad that I was able to make it in my 4.5qt crockpot. It was a squeeze once I added the cream and shredded cheese, but it made it! Fresh cilantro mixed in at the end added the perfect fresh counterpoint. Wonderful recipe!!

  40. Added some chipotles in adobo and fire roasted tomatoes, topped it with queso Fresco for a more street corn flavor and it was amazing! Great recipe!

  41. Didn’t have time for the crockpot so I made this recipe on the stovetop. Bought a rotisserie chicken from Costco and shredded it. Turned out awesome, will definitely make again. Served with sour cream and avocado on top.

  42. 5 stars
    I made this because I thought it sounded good, it was. My wife said it was the best thing I’ve ever made and I try a lot of new things.
    Thank you,

    Steve

  43. 5 stars
    Instead of chipotle chili powder I used Ancho chili powder because that’s what I had. It was still fantastic. Also, since this is the 2nd attempt I thought, hey, more chicken the better. I was wrong. The original recipe’s chicken amount is perfect.

    Thanks again for your recipe

    Steve

    1. trying it but keeps coming up with a “burn” alarm, added additional broth – 1 cup still same “burn” alarm, using rotisserie chicken 8(, may end up just doing a sauté setting and watching it closely till all blended and cooked down a bit

  44. 5 stars
    I have made your chowder many times over the past year. This chowder is outstanding!!
    It has become one of my top 10 recipes to make. I always receive rave reviews from my receivers:) Thank you!

  45. 5 stars
    I used only 1 cup cream!!!
    I used organic chicken breasts, and also some add’l frozen roasted corn from T Joe’s.
    I used more paprika, Chile powder, and I added red pepper flakes, (but not in your bowl.). I cut up a bit of red and green peppers, but should have added more.
    Enjoy. I think you can freeze left overs.

  46. 5 stars
    I’ve eaten this for months straight, at work, 4 days a week. Im obsessed. What is considered a serving? Says serves 8 and 556 calories, but is that per cup? Or 2 cups?

    1. Hey Jessica! I’m so happy you have been loving this recipe! As for serving size, if you divided the soup into 8 separate even servings that would be your serving size. I’m sorry I don’t have a cup measurement of it! Thanks! 🙂

  47. 5 stars
    One of the best crock pot dump meals I’ve made in a long time! I didn’t use mexicorn but I did chop in a little red pepper. Served with extra cheese, lime, and crushed tortilla chips. Simply delicious! Thank you for the recipe!

  48. 5 stars
    Just made this tonight and it was AWESOME! I did mess up and forget to grab 2 cans but don’t think that was an issue. I couldn’t find a can of the diced green chili’s so I substituted 1/4 of a can of fire-roasted tomatoes with green Chili’s and that worked perfect. Truly impressed with the recipe and it will forever now be a staple “warm the soul” recipe! 💜

  49. Currently without a crockpot, but I bought everything to make this already. Anything I need to change to make it stove top? How would you make it stovetop?

  50. 5 stars
    Pretty much followed the recipe as written. My only adjustment as to substitute half of the cheese for cheddar and vegetable bullion for the salt. Will definitely make again!

  51. I made this recipe a few nights ago and it was such a hit! It’s so flavorful and I was glad I made it with half & half rather than heavy cream so it had the slightly thinner consistency. The chicken stayed so tender and my husband, who isn’t much of a soup guy, absolutely loved it! This will definitely be a fall/winter staple in our household! Thanks Chelsea!

    1. I personally don’t think the flavors work as well, but I could be surprised! Sorry to not be of more help, I haven’t ever tried ground beef in this recipe!

    1. So happy to hear that! Thank you Cindy 🙂

      I haven’t had success freezing, unfortunately. Because of all of the dairy in this recipe it isn’t a great candidate — the milk solids will separate as the chowder thaws, resulting in a grainy texture with some separation.

  52. 5 stars
    This soup is magnificent! So wonderful on a cold fall day, all cuddled up with a movie. Flavors are spot on and so easy to make! Thank you I will be making this a lot.

  53. Excellent recipe! I didn’t have the powder chipotle so I used a can of chipotle sauce. Very flavorful! It tasted excellent before I added the evaporated milk. (didn’t have cream) So next time I probably won’t even add the cream and just use the flavorful broth instead. Thank you for sharing!

  54. 5 stars
    I just wanted to let you know that the recipe method leaves out the chicken broth. I assume it goes in with the rest of the ingredients in step 2, but it’s not mentioned. I’ve made it 3 times and loved it, and just now noticed, but I almost forgot to add it this time because it wasn’t listed, so I thought I’d share!

    1. Ack! You’re right!! Thank you so much for pointing that out Whitney, I’ve updated the recipe! 🙂 Glad you’ve enjoyed the chowder!

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