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Home / Main Dishes / Soup

Mexican Chicken and Street Corn Chowder

5
/5
6 hours hours 45 minutes minutes
7 Comments
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By: The Chunky Chefpublished: 07/31/2023

This post may contain affiliate links. Please read my disclosure policy.

This chicken and street corn chowder combines the comfort of chicken chili and corn chowder with the bold flavors of Mexican street corn (elote). They combine in a mouthwateringly delicious bowl of soup that can be made in the slow cooker, instant pot, or on the stovetop!
This chicken and street corn chowder combines the comfort of chicken chili and corn chowder with the bold flavors of Mexican street corn (elote). They combine in a mouthwateringly delicious bowl of soup that can be made in the slow cooker, instant pot, or on the stovetop!
This chicken and street corn chowder combines the comfort of chicken chili and corn chowder with the bold flavors of Mexican street corn (elote). They combine in a mouthwateringly delicious bowl of soup that can be made in the slow cooker, instant pot, or on the stovetop!

This chicken and corn chowder recipe is made entirely in your slow cooker, so it’s mostly hands-off, and perfect for a busy weeknight dinner! You’ll look like a rockstar when you serve this thick and rich chowder.

This is one of my Soup recipes I know you’ll want to keep on hand!

overhead photo of a white bowl of chicken street corn chowder with a lime wedge.
Pin this recipe for later!

If there’s any one type of recipe that you guys really seem to love, it’s bowls of delicious comfort food!  And you know what, I’m right there with you.

Even though we’re still in those dog days of summer, I’m dreaming about Fall. My favorite season, that’s filled with some of my favorite comfort foods!

This recipe is a perfect blend of a corn chowder, and a chicken chili.

Now while I love a good traditional chili, I find myself drawn to the chicken chilis.  My regular Creamy White Chicken Chili has become a true reader favorite, and is super popular at parties, potlucks and even chili cook-offs!

So I mixed that recipe with a street corn chowder and this absolutely amazing recipe was the result!

Plus, it’s such an easy, (mostly) dump and go slow cooker recipe, it’s perfect for when you don’t have a lot of time to make dinner.

How to make Mexican street corn chowder?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

step by step photo collage of how to make chicken corn chowder.
  1. Add chicken, veggies, and spices. There’s no particular order needed, since you’ll be stirring it.
  2. Add broth. It may seem like not enough broth, but the chicken will give off liquid as it cooks too.
  3. Stir, cover, and cook.
  4. Shred chicken. I like to do this with two forks, but feel free to use any method you like best.
  5. Make cream mixture. Add the cornstarch to heavy cream.
  6. Whisk to combine. It’s important that you add the cornstarch this way, whisked into the cream, otherwise, it will clump up.
  7. Add cream mixture. Stir it in to combine.
  8. Cook. Cooking it on high, uncovered, will allow for the chowder to thicken up a bit.
  9. Add chicken and cheese. Stir well, continuing to cook until chowder is thickened to your liking.

Helpful Tip!

Since the USDA doesn’t recommend using frozen poultry in the slow cooker, I can’t recommend it in good conscience. So for that reason, I highly recommend you thaw any frozen chicken before using. If you’d like to use frozen chicken, and have an Instant Pot, I would use those directions (in the “chef tips” section of the recipe below).

stainless steel ladle full of street corn chowder.

Variations of this recipe

  • Heat level – to make this chowder spicier, feel free to use more jalapeños, use serrano peppers, and/or use hot diced green chiles. To make this chowder more mild, you can use poblano peppers instead of the jalapeños, and make sure you’re using mild diced green chiles.
  • Other dairy – instead of heavy cream, feel free to use half and half, whole milk, or a mixture of those. You just need to have 2 total cups of dairy. I haven’t tested using evaporated milk, although I’m sure that would work just fine.
  • Thicker/Thinner – everyone has their own idea of how thick a chowder should be. As written, this is the way we like it. However, you can easily adapt the recipe to make your chowder thicker or thinner than as written. Check the “chef tips” section of the recipe instructions for all the details.
  • Vegetarian – to make a great vegetarian chowder, omit the chicken breasts and replace the chicken broth with vegetable broth or stock.
  • Other cooking methods – as written, this is a slow cooker soup, but you can easily make this recipe in other ways. Check out the “chef tips” section of the recipe for all the details (stovetop and Instant Pot versions).
white bowl of chicken and corn chowder topped with street corn garnishes.

FAQ’s

Is this an authentic recipe?

I make no claims of authenticity with regard to this recipe. It’s a fun twist on a classic elote (Mexican street corn), turned into a corn chowder/chicken chili, and not made authentically.

Do you have to add the garnishes to this corn chowder?

Of course you don’t have to, it’s your chowder 🙂 However, for the most “street corn” flavor, you’ll want the garnishes like tajin seasoning, cotija cheese, etc.

Making corn chowder ahead of time

Not only can you make the whole chowder/chicken chili ahead of time (in fact, the flavors get even better!), you can also prep a lot of the ingredients ahead of time to really cut down on the prep time.

How to prep ahead for this recipe:

  • Veggies – the onion, jalapeños, and garlic can be chopped/diced/minced ahead of time and kept refrigerated in separate containers.
  • Spices – all of the spices can be measured out and kept in an airtight container at room temperature.
spoonful of street corn chicken chili resting on top of a bowl of chili.

Storage

Leftover chowder should be refrigerated in an airtight container and enjoyed within 3-4 days.

Reheat gently on the stovetop, adding a splash of chicken broth or your preferred dairy to thin it out if needed.

Freezing

This corn chowder recipe can be frozen! Due to the dairy in it, I do recommend freezing it before adding the heavy cream and cornstarch.

Let the chowder cool completely, then transfer to a freezer-safe container, label with the date, and freeze for up to 3-6 months.

Thaw in the refrigerator, then when heating, add the heavy cream/cornstarch mixture.

More Comforting Soup Recipes:

white bowl of lasagna soup topped with ricotta cheese and fresh basil
Hearty Lasagna Soup
chicken wild rice soup
Creamy Chicken and Wild Rice Soup
chicken noodle soup
Crockpot Chicken Noodle Soup
bowl of creamy tomato basil soup with Parmesan cheese and basil
Creamy Tomato Basil Soup
slow cooker

My Favorite Slow Cooker!

I had this crockpot for a while now, and I really love how it cooks. The locking lid feature is amazing for taking foods to potlucks or other gatherings!

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Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

overhead photo of a white bowl of chicken street corn chowder with a lime wedge.

Mexican Street Corn Chowder

5 from 5 votes
Author: The Chunky Chef
Prep Time: 15 minutes minutes
Cook Time: 6 hours hours 30 minutes minutes
Total Time: 6 hours hours 45 minutes minutes
Calories: 658
Servings: 6 servings
(hover over # to adjust)
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This chicken and street corn chowder combines the comfort of chicken chili and corn chowder with the bold flavors of Mexican street corn (elote).

Ingredients

Chowder

  • 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
  • 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

Heavy cream mixture

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

Garnishes

  • sour cream
  • minced fresh cilantro
  • Tajin seasoning
  • Black pepper
  • cotija cheese
  • lime wedges/slices
  • crushed tortilla chips

Instructions

Add to slow cooker

  • Add chicken, onion, jalapeno peppers, garlic, drained corn, creamed corn, green chiles, drained and rinsed black beans, chili powder, kosher salt, cumin, black pepper, ancho chile powder, paprika, and coriander to the insert of a 6 quart or larger slow cooker.
  • Pour in chicken broth and give a quick stir.

Slow cook

  • Cover and cook on LOW for 6-8 hours.

Shred chicken

  • When finished cooking, remove chicken from slow cooker and transfer it to a cutting board. Set aside for now.

Make heavy cream mixture

  • In a small mixing bowl, combine heavy cream and cornstarch, whisking together until smooth.

Thicken and finish cooking

  • Switch the slow cooker to HIGH, and stir in the heavy cream mixture.
  • Shred chicken, then return to the slow cooker.
  • Add shredded cheese, and stir to combine and melt.
  • Cook on HIGH, uncovered, for about 30 minutes or so, stirring occasionally, until thickened to your liking.

Serve

  • Serve hot, with desired garnishes.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  1. I’ve estimated this recipe serves approximately 6-8, but feel free to divide this recipe up into as many servings as you’d like.

To make this chowder thicker:

  • You can cook the chowder longer after adding the cream mixture, or transfer the soup to a pot on the stove to simmer it after adding the cream (the stovetop tends to work better for thickening).

To make this chowder thinner:

  • You can cook the chowder less time after adding the cream mixture, or you can add more broth.

Stovetop Directions:

  1. Increase broth to 2.5 – 3 cups.
  2. Cut chicken breasts into 3 pieces each, then set aside.
  3. Add a Tbsp of butter and Tbsp of olive oil to a large dutch oven or soup pot.  Heat over MED heat and add onion and jalapeños.  Cook for 3-5 minutes, then add garlic for 1 minute, stirring often.
  4. Add drained corn, cream-style corn, green chiles, drained and rinsed black beans.  Stir.
  5. Add in chicken pieces, chili powder, salt, ground cumin, black pepper, ancho chile powder, paprika, and ground coriander. Pour in chicken broth, and stir.
  6. Increase heat to MED HIGH, and cook until soup comes up to a boil.  Once boiling, reduce heat to a simmer and cook uncovered for about 20-30 minutes, until chicken is cooked through.
  7. Remove chicken to a cutting board or bowl and shred.  
  8. Whisk cornstarch into heavy cream, then stir that into the chowder.
  9. Increase heat back to MED/MED HIGH, and return chicken to the pot. Cook for several minutes until soup has thickened into a chowder-like consistency.
  10. Stir cheese into chowder and stir until melted.
  11. Serve with desired garnishes.

Instant Pot Directions:

  1. Add chicken breasts to pressure cooker (I personally use a 6 quart Instant Pot).
  2. Top with diced onion, diced jalapeños, garlic, drained corn, cream-style corn, green chiles, drained and rinsed black beans, chili powder, salt, ground cumin, black pepper, ancho chile powder, paprika, and ground coriander.
  3. Pour in chicken broth, then cover and seal with lid, switch the valve to the “sealing” position and cook for 15 min on manual high pressure. Once it is done cooking, let it naturally depressurize for about 5 minutes, then switch the valve to the “venting” position to completely release steam before opening lid.
  4. Remove chicken to a cutting board or bowl and shred.
  5. Whisk cornstarch into heavy cream, then stir that into the chowder.
  6. Select “saute” and “low” if you have that option. 
  7. Stir well and cook several minutes until chowder has thickened to the consistency you’d like.
  8. Stir in cheese, then serve with desired garnishes.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Recipe Rating




  1. Karen says

    Posted on 9/15 at 12:02 am

    Made this today and it is awesome! Will definitely make again

    Reply
  2. Mark says

    Posted on 8/29 at 8:37 pm

    My family loved this. Heat level was right on

    Reply
  3. William Gagliardo says

    Posted on 8/2 at 6:43 pm

    Very easy to make. Your instructions were perfect. Everyone enjoyed. This was the first recipe of yours I made and it is delicious, thank you for sharing this with us. We will be looking forward to trying more of your recipes.

    Reply
  4. Sandra says

    Posted on 8/2 at 2:51 pm

    I love how tasty and comforting this is! Such a great meal any night of the week!

    Reply
  5. Catalina says

    Posted on 8/2 at 11:33 am

    This corn chowder has all the ingredients that I like! Must make it for my family!

    Reply
  6. Erin | Dinners, Dishes and Dessert says

    Posted on 8/2 at 8:13 am

    Looks incredibly delicious! I would love to make this!

    Reply
  7. Beth says

    Posted on 8/1 at 1:22 pm

    I’ve had all kinds of chowder before, but I can’t say that I’ve ever had one like this. I LOVE the Tex-Mex flavors!

    Reply

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