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–+ servings
A warm pot of hearty southwestern corn chowder, ready to be enjoyed, with visible ingredients like corn, peppers, and herbs.
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5 from 3 votes

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!
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Dinner, Soup
Cuisine: American
Keyword: Southwestern Corn Chowder
Servings: 6 servings
Author: Chelsea Lords
Cost: $12.90

Equipment

Ingredients

Add First

  • 1 pound boneless, skinless chicken thighs or breasts--see note 1
  • 1 tablespoon minced garlic
  • 1 large red pepper diced
  • 4 cups baby gold potatoes cut into small cubes (1/2-inch), see note 2
  • 1 (15-ounce) can cream style sweet corn
  • 3 cups frozen corn I love fire-roasted
  • 1 (16-ounce) can black beans drained and rinsed
  • 1 (4-ounce) can mild 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 dried 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
US - Metric

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

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