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Crockpot Mexican Street Corn & Chicken Chowder

This Slow Cooker Mexican Street Corn Chicken Chowder is a creamy, hearty soup inspired by classic elote flavors—think fire-roasted corn, savory spices, shredded chicken, and melty cheese in a comforting chowder base. It’s the ultimate set-it-and-forget-it dinner that delivers bold flavor with zero hassle.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

Ingredients
  

Add First (to slow cooker):

  • 1 lb boneless skinless chicken thighs or breasts (leave whole, or halve breasts)
  • 2 tsp minced garlic
  • 2 14.75 oz cans cream-style sweet corn
  • 1.5 cups frozen corn preferably fire-roasted
  • 1 15 oz can black beans, rinsed and drained
  • 1 4 oz can diced green chiles (with liquid)
  • 2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 1/4 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup low-sodium chicken broth

Add Later:

  • 2 cups shredded sharp cheddar cheese
  • 2 cups half-and-half or heavy cream

Optional Toppings:

  • Crushed tortilla chips
  • Fresh cilantro
  • Jalapeño slices
  • Diced avocado
  • Lime wedges
  • Sour cream

Instructions
 

Prep the Crockpot:

  • Lightly spray the inside of a 6-quart slow cooker with cooking spray.

Add Ingredients:

  • To the crockpot, add all “Add First” ingredients. Stir gently to combine.

Cook:

  • Cover and cook on high for 3–5 hours or low for 4–6 hours, until chicken shreds easily.

Shred Chicken:

  • Remove chicken, shred with two forks, and return to the pot.

Finish the Chowder:

  • Gradually stir in the shredded cheese until melted. Add half-and-half and stir until fully incorporated.

Serve:

  • Ladle into bowls and top with your favorite toppings.

Notes

  • Use rotisserie chicken to cut down cooking time.
  • Add a pinch of cayenne if you like extra heat.
  • For a thicker chowder, blend 1 cup of soup before adding back.