Home > Soups & Stews > Chicken Corn Chowder (Slow Cooker) Chicken Corn Chowder (Slow Cooker) January 9, 2020 | 226 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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! 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! 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! 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). 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. 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. More delicious slow cooker recipes: Crockpot Chili dozens of rave reviews and winner of chili cook-offs! Quinoa Tacos meatless, nutritious tacos made simple in the slow cooker Chicken Chili creamy Zupas restaurant copycat Crockpot Cajun Chicken with tender shredded chicken and veggies Crockpot Sloppy Joes on toasted brioche buns! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Corn Chowder 4.72 from 107 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Chicken Corn Chowder 4.72 from 107 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 minutes Cook Time 3 hours hours Total Time 3 hours hours 20 minutes minutes Servings 6 servings Chelsea Lords Calories 646kcal Author Chelsea Lords 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. 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.) black beans, drained & rinsed▢ 1 can (4 oz.) 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 chicken stock (or broth) (we love Swanson's)▢ 2 cups Shredded cheese Colby & Monterey Jack is a good blend Note 3▢ 2 cups 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 5US - Metric USMetric InstructionsPREP: 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 NotesNote 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 FactsServing: 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. 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
Or, you can use Colby Jack cheese which is a combo of the two. Just used it last night when I made this and it tasted amazing! 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
I have made this recipe many many times. I do not add the cream cheese or cheese in until I serve it in the bowl so it will freeze better. Leftovers are great! I want to figure out how to can this soup so that I can have a heat and eat! Not sure if this can be pressure canned or needs to be a hot water bath?! If anyone has tried and have any suggestions in this recipe, let me know 🙂 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
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! Reply
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!! Reply
This was featured on food.healthcoverage.me same picture and all. Just wanted to make sure it was approved. Reply
IT took an awful lot of ingredients so it was not inexpensive. It was okay but I won’t make it again. Reply
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!! Reply
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! Reply
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. Reply
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 Reply
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 Reply
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 Reply
We loved this recipe. Just delicious. I did use beef broth and used almost 4 cups. Super yummy. Reply
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! Reply
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. Reply
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? Reply
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! 🙂 Reply
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! Reply
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! 💜 Reply
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? Reply
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! Reply
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! Reply
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! Reply
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. Reply
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. Reply
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! Reply
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! Reply
Ack! You’re right!! Thank you so much for pointing that out Whitney, I’ve updated the recipe! 🙂 Glad you’ve enjoyed the chowder! Reply
I think both would create much too thin of a consistency — not a thick chowder-like consistency Reply
This is HANDS DOWN the most delicious and easy recipe for the crock pot. Everyone who I have made this for has raved about how good it is. Chelsea you wizard of delicious food, you knocked this one out of the park. Reply
Yummy. I’ll lay off the spice and green chilies a little next time as it was a little spicy for me. Reply
Wow! This is really good. I had to replaced the shredded cheese cause I didn’t have any- so I used half a block of velveeta. And boy is that ever good!!!! I also swapped out the spices for fajita seasoning and a sweet heat blend! I have a feeling my family is just going to love this!! Reply
I made this tonight and it was so yummy! I did not make it in the crock pot though. I had a rotisserie chicken so I made the recipe as directed but in a pot on the stove. I let it simmer for an hour before I put the half and half and cheese in. It was delicious! Reply
This was easy to make. I put the crockpot on low for 4 hrs. I used 1 can of regular corn and 1 can of creamed corn. I was afraid 2 cans of creamed corn would make it too sweet. I used 1 1/2 tsp chilli powder, 1 1/4 stp cumin, the paprika and 2 tsp tajin and a half a lime. I only used 1 cup 15% cream. I used a mix of sharp cheddar and Monterey Jack cheeses. I topped it with fresh cilantro. My husband liked it more than I did. Reply
I love this recipe! I have made it four times now. And even though I have had to adjust it due to allergy issues, it is fantastic! I have also played around with the meats; using pork carnita, and smoked pork as well as chicken breast. I have served it over rice or with sourdough bread. And my son loves it with corn bread. Reply
Don’t skip the toppings! Everyone enjoyed this meal. It come together very easily! Thanks Chelsea! Reply
First soup for fall. Delicious, I used heavy cream and added a whole sautéed onion when you add the cheese and cream. Thanks for the great recipe. Reply
I tried to print this. The link needs to be fixed. When I click print, it takes me to the top and is 40 pages to print. I’ve made this and love it! Reply
Loved this!!! Sautéed 4 strips of bacon chopped and put aside to Cooke the veggies. Added 2 Tbsp flour, 1 tsp of coriander and 1/2 tsp turmeric to the sautéing vegetables. Added bacon, juice of 1 lime, handful of each fresh parsley and cilantro to finish. YUM! Reply
Ok, so I know this is a CORN chowder but I think next time I make it I’ll use only one can of creamed corn and add a second can of black beans. And some red pepper flakes . Other than that it was pretty good Reply
My mom showed me this recipe and I wanted to try it myself! I used dairy free half and half the brand is called Ripple (it’s a little more expensive but taste very similar). Overall super easy and delicious meal! Reply
It was freezing yesterday (and today, yay leftovers!) in Chicago and I wanted to make a “cold weather” soup that would hit the spot. My husband and I absolutely loved this! It was insanely tasty!! I forgot to put the stock in until the end with the creamer and cheese. Luckily, it didn’t matter. The chicken was still fully cooked and easily shreddable. Used colby jack cheese to have the best of both worlds. This has been added to our “chili and soups” recipe folder. My husband said “add it to the rotation”. Hoping my kids will love some of the leftovers today. Thank you for a wonderful recipe. Reply
Do you think this would be just as goos stove-top with a long summer time? With chicken cooked before hand? Reply
A soup is always going to have more flavor if the meat (chicken) cooks in it rather than being added at the end, but I think it will be good! You may just need to compensate with some extra seasoning and maybe some chicken bouillon! Reply
Hi there! I realize this is kind of counter-intuitive to the foundation of the recipe but does anyone have any non-meat alternatives/suggestions for the chicken and how they cooked it? I realize the chicken can likely just be omitted entirely but if anyone has used any meat alternatives that turned out great PLEASE let me know! So excited to try this!!! Reply
Just made this recipe, and my comment is, that chicken breasts because they don’t work as well. I used organic chicken breasts and they work fine. Not dry, and will break apart easily. Chicken breasts that are overloaded with antibiotics will probably not work as well. But, I only use the organic and have never been disappointed yet. Thank you Reply
