Home > Soups & Stews > Crockpot Mexican Street Corn & Chicken Chowder Crockpot Mexican Street Corn & Chicken Chowder January 9, 2017 | 109 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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! 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! 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! Another 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. More delicious crockpot meals: Crockpot Chili (Rave Reviews!) Crockpot Mexican Quinoa Tacos Crockpot Short Ribs Crockpot Creamy Enchilada Soup Crock Pot Roast (Reader Favorite!) FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Crockpot Mexican Street Corn & Chicken Chowder 4.85 from 32 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Crockpot Mexican Street Corn & Chicken Chowder 4.85 from 32 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 Ingredients1 pound boneless skinless chicken breasts or thighs2 cloves garlic minced1 cup Swanson® Organic Free-Range Chicken Stock or broth2 cans (14.75 ounces EACH) cream style corn1 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 rinsed1 can (4 ounces) fire-roasted diced green chiles2 teaspoons chipotle chili powder regular chili powder also works1/2 teaspoon paprika1 and 1/4 teaspoon ground cumin2 cups Colby OR Monterey Jack Cheese freshly grated; not from a bag2 cups half and half or heavy creamSalt and pepper to tasteOptional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado InstructionsSpray 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 FactsCalories: 556kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
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
What a beautiful dish. I cut back a bit on all the dairy to lower the fat content, and it’s an awesome dish! Reply
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
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
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
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
Super yummy! Can you freeze this soup? We have a ton leftover that I hate to waste if I don’t need to! 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
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
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
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
How would the cook time change if I use a precooked rotisserie chicken instead of chicken breasts? 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
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
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
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
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
My store doesn’t carry ranch chicken stock. Will regular be ok or should I add something else as a substitute? Reply
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
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
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
Would halfing this recipe work? It’s just my husband and I so we don’t need a full amount. Thanks! 🙂 Reply
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
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
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
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
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
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
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
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
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
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
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
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
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! Reply
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
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. Reply
Did you salt and pepper it to taste? That can make a big difference. Sorry this wasn’t for you, we love it! Reply
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! Reply
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 Reply
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. Reply
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!! Reply
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. Reply
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? Reply
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 Reply
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. Reply
