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Slow Cooker Mexican Street Corn Chowder

Try this easy, delicious, unique slow cooker recipe!

I was first introduced to Mexican street corn about ten years ago when I traveled around the Southwest over the summer. When I had it, the corn was served from a street vender who scooped up corn into a cup and topped it with all sorts of things – sour cream, chili powder, lime juice, queso fresco, and cilantro, among other ingredients. It was love at first bite.

Mexican street corn, while certainly delicious, can be a lot of work especially just for a side dish. What if you could make an entire meal out of it, though? That’s exactly what this slow cooker corn chowder set out to do!

By adding chicken and a few other ingredients, creamy, dreamy, flavorful Mexican street corn is transformed into a meal the whole family will love! What’s even better about this recipe is that it’s a slow cooker meal. With just a few minutes of prep time, you can dump everything into the slow cooker and forget about it until dinner time!

This is a pretty straight forward slow cooker recipe. You’ll start by cutting the chicken breasts up into 2-3 pieces so they cook faster and more evenly. Then, add chicken, garlic, chicken stock, creamed cans of corn, fire-roasted corn, black beans, diced green chiles, chili powder, paprika, and cumin to the slow cooker.

Cover and cook on high for 4 hours, or low for 6 hours. Then, remove the chicken and shred it. Return the chicken to the slow cooker, along with cheese and heavy cream. Season with salt and pepper and serve with your favorite toppings! I suggest trying it out with fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, and/or avocado.

Makes 6 servings

10m prep time

3h cook time

4
Rated 4 out of 5
Rated by 56 reviewers
Ingredients
  • 1 pound boneless skinless chicken breasts
  • 3 cloves garlic, minced
  • 1 cup chicken stock
  • 2 cans (14.75oz each) cream style corn
  • 1 can (14.75 ounces) fire-roasted corn (or regular canned corn), drained
  • 1 can (15.5 ounces) black beans, drained and rinsed
  • 1 can (4 ounces) fire-roasted diced green chiles, undrained
  • 2 teaspoons chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 cups Monterey Jack cheese, freshly grated
  • 2 cups heavy cream
  • Salt and pepper to taste
  • Optional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado
Preparation
  1. Spray a large slow cooker with nonstick spray.
  2. Cut each chicken breast into 2-3 pieces so it can cook faster/more evenly.
  3. Add chicken, garlic, chicken stock, creamed cans of corn, fire-roasted corn, black beans, diced green chiles, chili powder, paprika, and cumin to the slow cooker.
  4. Add chicken, garlic, chicken stock, creamed cans of corn, fire-roasted corn, black beans, diced green chiles, chili powder, paprika, and cumin to the slow cooker.
  5. Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours, until the chicken shreds easily.
  6. Remove the chicken and shred. While shredding the chicken add in the freshly grated cheese and heavy whipping cream.
  7. Remove the chicken and shred. While shredding the chicken add in the freshly grated cheese and heavy whipping cream.
  8. Return the shredded chicken and mix. Season to taste with salt and pepper. Serve with desired toppings.

Recipe adapted from Chelsea's Messy Apron.

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