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.
Optional: juice of 1 lime, 3-4 tablespoons fresh cilantro
Toppings: extra Cheddar, sour cream, diced avocado
Instructions
PREP: 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.
SHREDCHICKEN: 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
Notes
Note 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.