Description
This hearty and flavorful Mexican Street Corn Chowder is the perfect dish for a cozy night in. Packed with tender chicken, fire-roasted corn, black beans, and a creamy base, this chowder is a delicious twist on classic street corn flavors.
Ingredients
Units
Scale
Chowder
- 1 lb. boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 2 jalapeño peppers, seeded and diced
- 3 cloves garlic, minced
- 2 (15 oz each) cans fire-roasted corn kernels, drained
- 15 oz can cream-style corn
- 4 oz can diced green chiles
- 15 oz can black beans, rinsed and drained very well
- 2 tsp chili powder
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp ancho chile powder
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 2 cups reduced-sodium chicken broth
- 1 1/2 cups shredded Monterey Jack cheese
Heavy Cream Mixture
- 2 cups heavy whipping cream
- 1/4 cup cornstarch
Garnishes
- sour cream
- minced fresh cilantro
- Tajin seasoning
- Black pepper
- cotija cheese
- lime wedges/slices
- crushed tortilla chips
Instructions
- Add to slow cooker – Add chicken, onion, jalapeño peppers, garlic, drained corn, creamed corn, green chiles, black beans, spices, and chicken broth to the slow cooker. Stir to combine.
- Slow cook – Cover and cook on LOW for 6-8 hours.
- Shred chicken – Remove chicken, shred, and set aside.
- Make heavy cream mixture – Whisk together heavy cream and cornstarch.
- Thicken and finish cooking – Add heavy cream mixture to slow cooker, return shredded chicken, add cheese, and cook on HIGH until thickened.
- Serve – Serve hot with garnishes.
Notes
- For a spicier kick, leave some jalapeño seeds in.
- Adjust seasoning to taste.
- This chowder freezes well for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 115mg
