Home > Soups & Stews > Southwestern Corn Chowder (Crockpot!) Southwestern Corn Chowder (Crockpot!) December 18, 2023 | 4 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This Southwestern Corn Chowder is so good! We’ve got a hearty mix of smoky fire-roasted corn, tender chicken, and savory beans, all brought together in a deliciously cheesy, creamy base. This is the perfect ‘dump it and forget about it’ slow cooker recipe! For more easy favorites, try Buffalo Chicken Chili, Crockpot Chicken Stew, or White Chicken Chili. Southwestern Corn Chowder I absolutely love chowders, especially my go-to Chicken Corn Chowder during the chillier months. Today, I’m mixing things up with a fun twist on the classic corn chowder. We’re spicing it up with a delicious southwestern spice blend and adding fire-roasted corn for a great smoky flavor. It’s deceptively simple to prepare, just a few minutes of prep, then everything goes into the slow cooker. Before you know it, you’ve got a dish that tastes like it took hours to make! The chicken becomes incredibly tender, and the potatoes are so soft they practically melt in your mouth! Southwestern Corn Chowder Ingredients Chicken thighs or breasts: Thighs are more flavorful and tender. Minced garlic: Grab jarred for even less prep time! Red pepper: Dice them small or blitz in a food processor. Yukon gold potatoes: These have such a tender skin, so there is no need to peel (less prep time!). Creamed corn: Adds sweetness and creaminess. Fire-roasted corn: This type of corn delivers a great smoky flavor. Black beans: Drain and rinse before adding in. Green chiles: Use fire-roasted chiles for more flavor, and mild for less heat. Chicken broth: Use a good brand for the best flavor. Spice blend: Adjust to taste for personal heat preference. Cheddar cheese: Freshly grated for smoother melting. Sharp Cheddar adds even more flavor. Half-and-half or heavy cream: Choose based on desired richness. Lime and cilantro: Optional for a fresh, flavorful finish. The Toppings Seal The Deal! If you’re concerned about spice in this Southwestern Corn Chowder, toppings can help temper the heat. More grated Cheddar cheese Dollops of sour cream Diced fresh avocado Chopped fresh cilantro Diced green onions Squeeze of fresh lime juice Crispy tortilla strips or chips Sliced jalapeños or drizzle of hot sauce for extra heat How To Make Southwestern Corn Chowder Add ingredients: Place chicken, garlic, red pepper, potatoes, corn, black beans, green chiles, and chicken broth in the cooker. Season: Sprinkle with seasonings and stir well. Cook: Set on high for 3.5-5 hours or low for 4-6 hours until chicken is tender. Shred chicken: Remove and shred. Add dairy: Stir in half-and-half or cream, and gradually add Cheddar until melted. Return chicken to the pot. Final touches: If desired, add lime juice and cilantro. Serve: Top with extra cheese, sour cream, and avocado. What To Serve With Southwestern Corn Chowder Cornbread: Or try our Cornbread Muffins Light Garden Salad: Adds freshness and balance Roasted Vegetables: Offers a healthy, colorful side Tortilla Chips: For crunch and dipping Dinner Rolls: Ideal for sopping up the broth Black Bean Quesadillas: Perfect for dunking STORAGE Refrigerate: Leftover Southwestern Corn Chowder is best enjoyed within five days. Freeze: In freezer-safe containers or bags for two or three months. Thaw in the fridge overnight. Reheat: Heat on low heat on the stove, stirring occasionally. More Slow Cooker Favorites: Crockpot Chicken Stew Crockpot Cajun Chicken Shredded Beef Enchiladas Spaghetti Bolognese Crockpot Roast FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Southwestern Corn Chowder 5 from 3 votes - Review this recipe This Southwestern Corn Chowder is so good! We've got a hearty mix of smoky fire-roasted corn, tender chicken, and savory beans, all brought together in a deliciously cheesy and creamy base. Spice Level: Mild to medium, adjustable to taste. Toppings can help temper the heat. SAVE TO RECIPE BOX Print Recipe Southwestern Corn Chowder 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Southwestern Corn Chowder is so good! We've got a hearty mix of smoky fire-roasted corn, tender chicken, and savory beans, all brought together in a deliciously cheesy and creamy base. Spice Level: Mild to medium, adjustable to taste. Toppings can help temper the heat. Course Dinner, Main Course, Soup Cuisine American Keyword Southwestern Corn Chowder Prep Time 15 minutes minutes Cook Time 4 hours hours Total Time 4 hours hours 15 minutes minutes Servings 6 servings Chelsea Lords Calories 665kcal Author Chelsea Lords Cost $12.90 Equipment6 quart slow cooker IngredientsAdd First▢ 1 pound (16 oz) boneless skinless chicken thighs (or breasts -- Note 1)▢ 1 tablespoon minced garlic▢ 1 large red pepper, diced▢ 4 cups unpeeled gold potatoes, cut into small cubes (1/2-inch) (Note 2)▢ 1 can (15 oz) creamed corn▢ 3 cups frozen corn (we love fire-roasted)▢ 1 can (16 oz) black beans, drained & rinsed▢ 1 can (4 oz) mild fire-roasted diced green chiles, undrained▢ 1 cup chicken broth▢ 1 tablespoon each: chili powder & smoked paprika▢ 1 teaspoon each: ground cumin, garlic powder, onion powder, oregano▢ Fine sea salt & pepperAdd Later▢ 2 cups freshly grated sharp Cheddar cheese (gently pack in measuring cup)▢ 1 cup half-and-half or heavy cream▢ Optional: juice of 1 lime, 3-4 tablespoons fresh cilantro▢ Toppings: extra Cheddar, sour cream, diced avocado InstructionsPREP: Generously spray a large 6-quart slow cooker with nonstick spray. SLOW COOKER: Combine "add first" ingredients in slow cooker. Season to taste (I add 1¾ tsp salt and ½ tsp pepper).COOK: Stir well. Press everything in an even layer, pressing chicken below everything. Cover and cook on high for 3½-5 hours, on low for 4-6 hours, or until the chicken shreds easily. Turn off slow cooker.SHRED CHICKEN: Remove the chicken and pull off fat and discard. Shred meat with two forks or dice with a knife. While shredding the chicken, add in the cream and stir through. Add in freshly grated Cheddar gradually (only a small handful at a time), stirring until melted before adding more (to avoid clumping).FINISHING: Return shredded chicken and stir through. Add lime and cilantro if using Taste and adjust seasoning until flavors 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, spoonful of sour cream, and/or diced fresh avocado. Video Recipe NotesNote 1: Chicken: This dish is far more flavorful and tender with chicken thighs, but if you use breasts, cut each into three even pieces. Note 2: Potatoes: This recipe uses about 1-1/2 lbs. Cut into small even pieces for even cooking. If using anything other than gold potatoes, peel first. Nutrition FactsServing: 1serving | Calories: 665kcal | Carbohydrates: 83g | Protein: 39g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 759mg | Potassium: 1629mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1482IU | Vitamin C: 82mg | Calcium: 374mg | Iron: 5mg 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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