Slow Cooker Mexican Chicken and Street Corn Chowder Recipe

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This recipe is basically what happens when chicken chili and street corn chowder fall in love-and honestly, it’s iconic. It’s creamy, cheesy, spicy (if you want it to be), and made entirely in your slow cooker, which means max flavor with minimum effort. Perfect for cozy nights, casual get-togethers, or literally any day when you want to impress without actually doing that much.

Yield: 6–8 servings
Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 45 minutes

Ingredients

The Chowder Base:

• 1 lb boneless, skinless chicken breasts
• 1 medium yellow onion, diced
• 2 jalapeños, seeded + diced (or keep seeds if you like heat)
• 3 cloves garlic, minced
• 2 (15 oz) cans fire-roasted corn, drained
• 1 (15 oz) can cream-style corn
• 1 (4 oz) can diced green chiles
• 1 (15 oz) can black beans, rinsed + drained
• 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

Creamy Thickener:

• 2 cups heavy whipping cream
• 1/4 cup cornstarch

Toppings (go crazy):

• Sour cream
• Fresh cilantro, chopped
• Tajín
• Black pepper
• Crumbled cotija cheese
• Lime wedges
• Crushed tortilla chips

How To Make It

1. Dump it all in: Toss chicken, onion, jalapeños, garlic, corn (both kinds), green chiles, beans, and all the spices into your slow cooker. Pour in the broth. Stir it all together.
2. Set it & forget it: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Go live your life.
3. Shred the chicken: Take out the chicken, shred it with two forks (or whatever method you like), and set it aside.
4. Creamy moment: In a small bowl, whisk cornstarch into the heavy cream until smooth. Don’t skip the whisk or you’ll get lumps.
5. Thicken the chowder: Switch the slow cooker to HIGH, stir in the cream mixture, then add the shredded chicken and cheese. Stir again.
6. Let it thicken: Cook uncovered for about 30 more minutes, stirring here and there, until it’s thick and chowder-y.
7. Top and serve: Spoon it into bowls, load up on toppings, and enjoy your masterpiece.

Tips & Tricks

• No frozen chicken in slow cooker (USDA says nope)-thaw it first, or use the Instant Pot version.
• Spice control: Want it hotter? Add serranos or hot green chiles. Too spicy? Use poblano peppers.
• No heavy cream? Sub in whole milk or half-and-half (2 cups total).
• Veggie version: Skip the chicken, use veggie broth. Still delish.
• Too thick? Add a splash of broth. Too thin? Simmer a little longer.

Leftovers + Make Ahead

• Store in the fridge for up to 4 days. Reheat gently with a splash of broth or cream.
• Freeze it before adding cream/cheese. Let it cool, freeze for 3–6 months. Thaw overnight, then finish the recipe when reheating.

Other Ways To Cook It

Stovetop:

• Increase broth to 2.5–3 cups. Cut chicken into chunks.
• Sauté onion + jalapeños in butter/oil. Add garlic, then rest of the veggies, beans, chicken, and spices.
• Simmer 20–30 mins till chicken is cooked. Shred it.
• Stir in cream + cornstarch mix. Simmer to thicken. Add cheese.

Instant Pot:

• Dump everything (except cream, cornstarch, cheese) in.
• Pressure cook 15 mins. Natural release 5 mins.
• Shred chicken, add cream mixture. Sauté to thicken.
• Stir in cheese.

FAQ

Nutrition (per serving):

• Calories: 658
• Fat: 41g
• Carbs: 38g
• Protein: 35g
• Fiber: 6g
• Sodium: 780mg

If you try this chowder, tag me on Pinterest or Facebook-I wanna see your slow cooker skills in action. Bonus points for extra Tajín.

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.