Slow Cooker Mexican Chicken Corn Chowder

The colder weather has finally reached north Texas this season. Along with it comes rain, which we’ve sorely needed this year. Combine the two and you get what I call “blustery” weather. And what goes best with blustery weather? A good stick-to-you soup, stew, or chowder that warms and comforts.

This dish is considered a chowder rather than a soup. How can you tell the difference? Chowders usually have milk or cream in them, and are often thicker in consistency than soups (but not as thick as a stew).

Although this is labeled “Mexican” and has a fair amount of spices in it, the cream tends to mellow out the heat and the result is a good overall flavor with just a hint of spice that should satisfy even picky eaters. Of course, it can be adjusted to make it hotter; suggestions are provided in the recipe notes.

One word of warning: When I tried this, it overflowed a 6-quart slow cooker. I’ve adjusted the ingredients a little to hopefully avoid this from happening again, but I would highly recommend using a 7-quart or larger slow cooker… or cut the recipe in half if you don’t have one that size.

Adapted from Eating On A Dime

Print Recipe

Slow Cooker Mexican Chicken Corn Chowder

Author: miketriesanewrecipe Cooking Method: Slow Cooked Courses: Dinner, Entree/Main Course, Soup

Difficulty: Beginner Prep Time 10 mins Cook Time 8 hrs Total Time 8 hrs 10 mins

Servings: 12

Best Season: Fall, Winter

Description

A rich, hearty chowder with just a hint of Mexican flavor, perfect for warming up on cold, blustery days.

Adapted from Eating On A Dime

Ingredients

Scale

1/2x 1x 2x 3x

• 2 lb boneless skinless chicken breasts

• 1 cup chicken broth or stock

• 2 cans whole kernel corn, drained (15 oz each)

• 4 cans cream style corn (15 oz each)

• 2 cans Ro*Tel diced tomatoes and green chiles (mild) (10 oz each)

• 1 cup salsa verde (medium)

• 4 tsp minced garlic

• 4 tsp cumin

• 2 tsp salt

• 2 tsp ground black pepper

• 4 cups heavy cream or half and half

• 4 cups Monterey Jack cheese, shredded

Instructions

1. Place chicken breasts in the bottom of a 7-quart or larger slow cooker. Add all other ingredients except the heavy cream and cheese, and stir until well combined.

2. Cook on Low for 6-8 hours or on High for 3-4 hours. At the end of cooking, remove the chicken breasts and shred with two forks, then return the shredded chicken to the slow cooker and stir to combine.

3. Add the heavy cream and cheese, stirring until well mixed. Heat for 10-15 minutes or until cheese is melted and mixture is smooth. Serve immediately.

Nutrition Facts

Servings 12

Serving Size 2 cups (16 oz)

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Amount Per Serving

Calories 636kcal

% Daily Value *

Total Fat 43.6g68%

Saturated Fat 26.7g134%

Cholesterol 203mg68%

Sodium 1031mg43%

Potassium 431mg13%

Total Carbohydrate 21.1g8%

Dietary Fiber 2.9g12%

Sugars 7.1g

Protein 34.2g69%

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Calcium 405 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes

• This recipe may overflow a 6 quart slow cooker. A 7 quart or larger is recommended; otherwise, cut the recipe in half.
• As prepared, this chowder has a mild taste. To make it hotter/spicier, try these substitutions:
  • Regular or Hot Ro*Tel instead of Mild
  • Hot salsa verde instead of Medium
  • Add chili powder or red pepper flakes to taste
• Half and half can be used to reduce the calories and fat and give the chowder a lighter taste. Nutritional info using half and half:
  • Calories - 480
  • Total Fat - 26.8g
  • Saturated Fat - 14.3g

Keywords: Chicken, corn, chowder, Mexican, peppers, salsa, cheese,