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

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

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


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Crockpot Mexican Street Corn & Chicken Chowder

4.91 from 51 votes
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!
Print Recipe

Crockpot Mexican Street Corn & Chicken Chowder

4.91 from 51 votes
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
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 people
Calories 556kcal
Author Chelsea


  • 1 pound boneless skinless chicken breasts or thighs
  • 2 cloves garlic minced
  • 1 cup Swansonยฎ 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


  • 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 pieces.
  • 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.
  • Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.
  • 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.
  • Return the shredded chicken and mix. Season to taste with salt and pepper.
  • Serve with desired toppings: fresh lime, fresh cilantro, squirt of hot sauce, spoonful of sour cream, or fresh avocado.

Nutrition Facts

Calories: 556kcal

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


  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 ๐Ÿ˜‰

  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 ๐Ÿ™‚

    1. I hope you love it! ๐Ÿ™‚ 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 !!

    1. Haha I couldn’t agree with you more ๐Ÿ™‚ So happy this was a hit! Thanks for the comment!

  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. Yay!! Love hearing you finally found a good corn chowder recipe ๐Ÿ™‚ Thank you for the comment!

    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 ๐Ÿ™‚ (I don’t think it’s spicy, but I can handle a bit of spice :))

  13. Iโ€™ve made corn chowder with creamed corn before and it turned out sweet tastingโ€”does this soup taste sweet? We werenโ€™t big fans of the sweetness.

  14. My store doesnโ€™t carry ranch chicken stock. Will regular be ok or should I add something else as a substitute?

  15. 5 stars
    Is there a reason why pre-shredded cheese canโ€™t be used? Iโ€™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!

  16. 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.

  17. 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.

  18. 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?

  19. 5 stars
    I made this last night using 2 cups of trader joeโ€™s Monterey Jack with jalapeรฑo cheese, and used 1 cup regular half & half plus one cup almond milk. Super good soup!!

  20. 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 ๐Ÿ™‚ If you do add ground turkey/beef, I’d brown it in a skillet first before adding to the crockpot. Enjoy!

  21. 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.

  22. 5 stars
    Thank you for another amazing recipe! Itโ€™s very forgiving, Iโ€™ve added and subbed in whatโ€™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 itโ€™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 itโ€™s no more effort to make more and freeze. Itโ€™s SO nice to pull hommade dinners out and with minimal effort and clean up have a great meal. ๐Ÿ™‚ 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.

  23. 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!

  24. 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

  25. 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!

  26. 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! ๐Ÿ™‚ I’d put in an onion at the very beginning — maybe even saute it a bit first before throwing it in. Enjoy! ๐Ÿ™‚

  27. 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! ๐Ÿ™‚

  28. 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?

    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!

  29. 5 stars
    I would love to hear if anyone has adapted this to an Instant Pot. Itโ€™s one of our favorite soups. Iโ€™m brand new to IP cooking so donโ€™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!

  30. 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! ๐Ÿ™‚

  31. 2 stars
    Iโ€™m hoping this is better tomorrow. Itโ€™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!

  32. 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. Itโ€™s delicious! Thank you for the great recipe!

  33. 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

  34. 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 ๐Ÿ™‚ Thanks Tammy!!

  35. 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.

    1. So happy to hear you’ve enjoyed this recipe Tyler! Thanks so much for the comment and review ๐Ÿ™‚

  36. 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

  37. 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.

  38. 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!

  39. 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!!

  40. 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!!

  41. 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!

  42. Didnโ€™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.

  43. 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,


  44. 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


  45. 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!

  46. 5 stars
    I used only 1 cup cream!!!
    I used organic chicken breasts, and also some addโ€™l frozen roasted corn from T Joeโ€™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.

  47. 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! ๐Ÿ™‚

  48. 5 stars
    One of the best crock pot dump meals Iโ€™ve made in a long time! I didnโ€™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!

  49. 5 stars
    Just made this tonight and it was AWESOME! I did mess up and forget to grab 2 cans but donโ€™t think that was an issue. I couldnโ€™t find a can of the diced green chiliโ€™s so I substituted 1/4 of a can of fire-roasted tomatoes with green Chiliโ€™s and that worked perfect. Truly impressed with the recipe and it will forever now be a staple โ€œwarm the soulโ€ recipe! ๐Ÿ’œ

  50. 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?

  51. 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!

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