If you love the flavors of Mexican street corn (elote) and crave a warm, hearty chowder, then this Crockpot Mexican Street Corn & Chicken Chowder is about to become your new favorite comfort food. This rich, creamy soup is bursting with the smoky, tangy, and slightly sweet flavors that make elote so irresistible, all while being incredibly easy to prepare in a slow cooker.

Mexican street corn is known for its perfectly grilled kernels slathered in creamy sauce, sprinkled with chili powder, and finished with a squeeze of lime. This chowder takes all of those classic flavors and transforms them into a luscious, spoon-worthy meal with tender chunks of chicken, sweet corn, and a velvety broth infused with spices and cheese.

One of the best things about this recipe is how effortless it is. The slow cooker does most of the work, allowing the flavors to meld beautifully while keeping the chicken juicy and tender. Just toss the ingredients in, set it, and come back to a deliciously thick and creamy chowder that’s packed with protein and flavor.

Whether you’re feeding a crowd, meal prepping for the week, or simply looking for a cozy dinner option, this chowder fits the bill. The creamy texture and hint of spice make it a hit with both kids and adults alike. Plus, it’s easily customizable—add extra heat, swap in different cheeses, or make it vegetarian by omitting the chicken.

Pair this chowder with warm tortillas or a side of crusty bread, and you have a satisfying meal that’s as indulgent as it is comforting. Ready to dive in? Let’s get cooking!

Servings

Serves: 6 people

Time

Prep Time: 15 minutes
Cook Time: 4–6 hours (low) or 2–3 hours (high)
Total Time: 4–6 hours 15 minutes

Ingredients

1 (15-ounce) can black beans, drained and rinsed
1 ½ pounds boneless, skinless chicken breasts
3 cups frozen corn or fresh corn kernels
1 small onion, diced
2 cloves garlic, minced
1 (4-ounce) can diced green chilies
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
4 cups chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 (8-ounce) block cream cheese, softened
½ cup heavy cream
1 cup shredded cheddar cheese
½ cup crumbled cotija cheese
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Tajín seasoning or extra chili powder (for garnish)
Tortilla strips (for topping, optional)

Instructions

Place the chicken breasts, corn, onion, garlic, green chilies, chili powder, smoked paprika, cumin, salt, and black pepper into the slow cooker.
Pour in the chicken broth and stir to combine. Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is fully cooked and tender.
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
Stir in the softened cream cheese, heavy cream, and shredded cheddar cheese. Cover and cook for another 20 minutes until the cheese is fully melted and the soup is thick and creamy.
Squeeze in the fresh lime juice and stir. Taste and adjust seasoning if needed.
Serve hot, garnished with crumbled cotija cheese, chopped cilantro, Tajín seasoning, and tortilla strips for an extra crunch.

Tips

Want extra heat? Add a diced jalapeño with the onions and garlic.
For a smoky depth of flavor, use fire-roasted corn instead of regular corn.
Dairy-free option: Use coconut milk instead of heavy cream and a dairy-free cheese alternative.
Make it thicker: Blend a portion of the soup with an immersion blender before adding the shredded chicken back in.
Leftovers: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Summary

This Crockpot Mexican Street Corn & Chicken Chowder brings the irresistible flavors of elote into a creamy, hearty soup that’s perfect for cozy dinners. Packed with tender chicken, smoky spices, and cheesy goodness, it’s an easy slow cooker meal that delivers bold taste with minimal effort. Whether topped with crunchy tortilla strips or a sprinkle of chili powder, every spoonful is pure comfort.