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Mexican Street Corn Chowder Recipe

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4 from 32 reviews

  • Author: Diane
  • Total Time: 6 hours 45 minutes
  • Yield: 6 servings

Description

This hearty Mexican Street Corn Chowder is a creamy, flavorful slow-cooked soup combining tender shredded chicken, fire-roasted corn, black beans, and a blend of bold spices. Finished with melted Monterey Jack cheese and garnished with fresh cilantro, cotija cheese, lime wedges, and crunchy tortilla chips, it's a comforting dish perfect for gatherings or cozy meals.

Ingredients

Main Ingredients

  • 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

Spices

  • 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

Liquids and Dairy

  • 2 cups reduced sodium chicken broth
  • 1 1/2 cups shredded Monterey Jack cheese
  • 2 cups heavy whipping cream
  • 1/4 cup cornstarch

Garnishes

  • Sour cream
  • Minced fresh cilantro
  • Tajin seasoning
  • Black pepper
  • Cotija cheese
  • Lime wedges or slices
  • Crushed tortilla chips

Instructions

  1. Add to slow cooker: Place chicken breasts, diced onion, diced jalapeños, minced garlic, drained fire-roasted corn kernels, cream-style corn, diced green chiles, rinsed and drained black beans, chili powder, kosher salt, cumin, black pepper, ancho chile powder, paprika, and ground coriander into the insert of a 6-quart or larger slow cooker.
  2. Pour in broth and stir: Add 2 cups of reduced sodium chicken broth on top and give everything a quick stir to evenly distribute ingredients and spices.
  3. Slow cook: Cover the slow cooker and cook on LOW heat for 6 to 8 hours, allowing flavors to meld and chicken to become tender.
  4. Remove and shred chicken: Carefully take the chicken breasts out of the slow cooker and transfer them to a cutting board. Shred the chicken using two forks.
  5. Prepare heavy cream mixture: In a small mixing bowl, whisk together the 2 cups of heavy whipping cream and 1/4 cup of cornstarch until the mixture is completely smooth, ensuring it will thicken the chowder properly.
  6. Finish cooking and thicken chowder: Switch the slow cooker to HIGH heat, and stir in the heavy cream-cornstarch mixture thoroughly into the chowder.
  7. Return shredded chicken: Add the shredded chicken back into the slow cooker and stir in 1 1/2 cups of shredded Monterey Jack cheese until melted and well combined.
  8. Thicken on high: Cook uncovered on HIGH for about 30 minutes, stirring occasionally, until the chowder reaches your desired thickness and the cheese has fully melted.
  9. Serve: Ladle the chowder into bowls and garnish with sour cream, minced fresh cilantro, a sprinkle of Tajin seasoning, freshly ground black pepper, crumbled cotija cheese, lime wedges or slices, and crushed tortilla chips for added texture and flavor.

Notes

  • For a spicier chowder, leave jalapeño seeds in or add extra diced jalapeños.
  • Ensure black beans are thoroughly rinsed and drained to reduce excess sodium.
  • Cornstarch can be substituted with arrowroot powder for a gluten-free thickener.
  • Use reduced sodium chicken broth to control the saltiness of the chowder.
  • Garnishes add both flavor and texture, but can be customized or omitted based on preference.
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 30 minutes
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://eatwithdiane.com/mexican-street-corn-chowder-recipe/