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Chicken Corn Chowder

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
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6 servings
Calories 646kcal
Author Chelsea Lords
Cost $10.21


  • 1 pound (16 oz.) boneless skinless chicken thighs or breasts Note 1
  • 2 cloves minced garlic
  • 2 cans (14.25 oz.; 404g 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.; 432g) black beans, drained & rinsed
  • 1 can (4 oz. 113g) 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 (230g) chicken stock (or broth) (we love Swanson's)
  • 2 cups (160g) Shredded cheese Colby & Monterey Jack is a good blend Note 3
  • 2 cups (484g) 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 5


  • PREP: 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. 



Note 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.


Serving: 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