Chelsea's Messy Apron

Simple, healthy recipes without sacrificing taste!

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Crockpot Mexican Street Corn & Chicken Chowder

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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

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

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

There is nothing I crave more when the weather gets cold than soup. I mean, a warm chocolate-chip cookie is next on that list, but soup does actually come first.

For me, the December cold is always more bearable because it’s Christmas-time and who doesn’t like a white Christmas?! But come January, well, I’d be fine if the snow just moved along.

However, since the weather (for some reason) doesn’t listen to what I’d like, I’ll be sitting here combatting it with all the soup. So plan on about 50 more soup recipes coming your way! ?

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

This is the third recipe I’ve created in partnership with Swanson® stocks and broths and I hope you’ve been loving them as much as I’ve loved creating them!

I’ve used their stocks and broths in dozens of recipes on my blog, so it’s fun to specifically spotlight their broths. I love their broths and stocks because of the high quality ingredients and their rich flavor foundation. For this soup recipe, it’s important to use a flavorful stock (or broth) because the stock is such a huge flavor enhancer of this soup.

Swanson Broths are perfectly seasoned with high-quality ingredients for soups, sides and more, while Swanson Stocks have a rich flavor foundation, perfect for creating savory meats and sauces. I use Swanson Organic Free-Range Chicken Stock in this soup recipe, but their broth works really well too, so whichever you have will work!
Dump it and forget about it slow cooker meal! A delicious Mexican crockpot corn and chicken chowder that has the same delicious flavors of Mexican Street Corn! I chelseasmessyapron.comAnother thing I love about this soup is how easy it is to customize! You can switch up the seasonings or add more to your taste preferences. If you’re worried about it being too spicy, you can reduce or omit the paprika.

This soup is made on the lighter side by using half and half, but you can make it a creamier and thicker soup if you use heavy cream; whichever you prefer.

And finally, the toppings! Top this soup with your favorites — I think fresh lime and cilantro are a MUST, but avocado and sour cream are also so delicious in this soup.

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

 

More delicious crockpot meals:

4.93 from 26 votes
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Crockpot Mexican Street Corn & Chicken Chowder
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
 

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!

Course: Soup
Cuisine: Mexican
Servings: 6 people
Calories: 556 kcal
Author: Chelsea
Ingredients
  • 1 pound boneless skinless chicken breasts or thighs
  • 2 cloves garlic minced
  • 1 cup Swanson® Organic Free-Range 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 (I use a 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.

More Crockpot Soup Recipes:

Crockpot Creamy Taco Chili

Crockpot Green Chile Chicken Enchilada Soup -- your favorite green chile chicken enchiladas in a creamy, delicious, and easy soup form

Crockpot Green Chile Enchilada Soup

Dump it and forget about it (NO pre-cooking anything) crockpot chicken, quinoa, and vegetable soup. A great way to use leftover veggies!

Crockpot Chicken, Quinoa, and Vegetable Soup

Crockpot Pasta E Fagioli Soup

 Special thanks to Swanson for sponsoring this post; as always, all opinions are my own.

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Comments


  1. 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 😉

    Reply

  6. 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!

    Reply

  7. 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?

    Reply


  10. 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!

    Reply

  11. 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?

    Reply

    • 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 :/

      Reply


  13. 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.

    Reply


  15. 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!

    Reply


  16. 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.

    Reply

    • 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!

      Reply


  18. 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 🙂

    Reply

    • 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.

      Reply


  19. 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 !!

    Reply


  20. 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!

    Reply

    • 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.

      Reply

    • 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.

      Reply

    • 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 :))

      Reply

  24. 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.

    Reply


  27. 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.

    Reply

    • 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!

      Reply

  28. 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.

    Reply


  29. 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.

    Reply

  31. 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?

    Reply


  32. 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!!

    Reply


  34. 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!

    Reply

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

      Reply

    • 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!

      Reply


  38. 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.

    Reply


  39. 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.

    Reply

  40. 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!

    Reply

  41. 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

    Reply

  42. 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!

    Reply


  43. 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?

    Reply

    • 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! 🙂

      Reply


  44. 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.

    Reply

    • 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! 🙂

      Reply

  45. 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!!

    Reply

    • 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!

      Reply

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

      Reply


  47. 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.

    Reply


  49. 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!

    Reply

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

      Reply

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