Southwestern Corn Chowder is incredible! It features smoky fire-roasted corn, tender chicken, and savory beans in a creamy, cheesy 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 so 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.
- 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 or guacamole
- 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: Put chicken, garlic, red pepper, potatoes, corn, beans, green chiles, and chicken broth in the cooker.
- Season: Add seasonings and mix well.
- Cook: Set to high for 3.5-5 hours or low for 4-6 hours until the chicken is tender.
- Shred chicken: Take out the chicken and shred it.
- Add dairy: Stir in cream and slowly add Cheddar. Put the chicken back.
- Final touches: If you want, 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
Southwestern Corn Chowder
This Southwestern Corn Chowder is loaded with smoky fire-roasted corn, tender chicken, and hearty beans in a creamy, cheesy base. Cozy, delicious, and packed with flavor!
Equipment
- Crock-Pot 6-quart
Ingredients
- Cooking spray
Add First
- 1 pound boneless, skinless chicken thighs or breasts–see note 1
- 1 tablespoon minced garlic
- 1 large red pepper diced
- 4 cups unpeeled gold potatoes cut into small cubes (1/2-inch), see note 2
- 1 (15-ounce) can creamed corn
- 3 cups frozen corn I love fire-roasted
- 1 (16-ounce) can black beans drained and rinsed
- 1 (4-ounce) can mild fire-roasted diced green chiles undrained
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- Salt and pepper
Add Later
- 2 cups freshly shredded sharp Cheddar cheese gently pack in measuring cup
- 1 cup half-and-half or heavy cream
- 1 lime optional
- 3 to 4 tablespoons fresh cilantro optional
- Toppings as desired see note 3
Instructions
- Generously spray a large, 6-quart slow cooker with cooking spray.
- Combine “add first” ingredients in slow cooker. Season to taste (I add 1-3/4 teaspoon salt and 1/2 teaspoon pepper).
- Stir well. Press everything in an even layer, pressing chicken below everything. Cover and cook on high for 3 and 1/2 to 5 hours, on low for 4–6 hours, or until the chicken shreds easily. Turn off slow cooker.
- Remove chicken, pull off fat, and discard. Shred meat with two forks or dice with a knife. While shredding chicken, add cream and stir through. Add in freshly shredded Cheddar gradually (only a small handful at a time), stirring until melted before adding more (to avoid clumping).
- Return shredded chicken and stir through. Add the juice from 1 lime and cilantro if using. Taste and adjust seasoning until flavors sing!
- Ladle soup into bowls and add 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 Notes
Note 1: This dish is far more flavorful and tender with chicken thighs, but if you use breasts, cut each into 3 even pieces.
Note 2: This recipe uses about 1-1/2 pounds potatoes. Cut into small, even pieces for even cooking. If using anything other than gold potatoes, peel first.
Note 3: Optional toppings: extra Cheddar, sour cream, and diced avocado.
Storage: Store in the fridge for up to 5 days. You can freeze leftovers in freezer-safe containers or bags for 2–3 months. Thaw in the fridge overnight.
Nutrition
Serving: 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I need to share with someone that today, a snowy Saturday, juggling a toddler and trying to meal prep for the following week, I misread the amount of potatoes and put in 4 lbs instead of 4 cups. I only realized the mistake once I mixed all the ‘add first’s ingredients together. (Absolutely no fault of the recipe, just sheer idiocy on my end). Due to my gaffe the logical thing would be to double the recipe, so I now have about 3 gallons of corn chowder in my fridge/freezer. My husband is stoked because he thought it was delicious. The toddler also loved it and kept toddler signing “more”. Thanks for a great recipe! Also, I subbed whole milk for half and half/heavy cream to keep the fat content down and it turned out perfect. Very happy with how it all turned out but if you don’t want to be like me and swimming in corn chowder then read the recipe.
Haha, oh no!! I am so happy you were able to make it work! And so thrilled you guys enjoyed this! Thanks Lauren! 🙂
Delicious. Forgot to add the frozen corn, but still sooo good!!
So glad this was a hit! Thanks Shannon! 🙂
Delicious recipe. My family really liked it.
I am so happy to hear this! Thanks so much Cory! 🙂