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Mexican Street Corn Chowder

This chicken and street corn chowder combines the comfort of chicken chili and corn chowder with the bold flavors of Mexican street corn (elote).

Prep Time
15 mins
Cook Time
6 hrs 15 mins
Total Time
6 hrs 45 mins
Servings: 6 servings
Calories: 658 kcal
Course: Main Course , Soup
Cuisine: Mexican

Ingredients

Chowder
  • 1 lb. boneless skinless chicken breasts
  • 1 medium yellow onion diced
  • 2 Jalapeno 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
    Cup of Yum
  1. 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.
  2. Pour in chicken broth and give a quick stir.
Slow cook
  1. Cover and cook on LOW for 6-8 hours.
Shred chicken
  1. When finished cooking, remove chicken from slow cooker and transfer it to a cutting board. Set aside for now.
Make heavy cream mixture
  1. In a small mixing bowl, combine heavy cream and cornstarch, whisking together until smooth.
Thicken and finish cooking
  1. Switch the slow cooker to HIGH, and stir in the heavy cream mixture.
  2. Shred chicken, then return to the slow cooker.
  3. Add shredded cheese, and stir to combine and melt.
  4. Cook on HIGH, uncovered, for about 30 minutes or so, stirring occasionally, until thickened to your liking.
Serve
  1. Serve hot, with desired garnishes.

Notes

  • To make this chowder thicker:
  • To make this chowder thinner:
  • Stovetop Directions:
  • Instant Pot Directions:
  • 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.
  • 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).
  • You can cook the chowder less time after adding the cream mixture, or you can add more broth.
  • Increase broth to 2.5 - 3 cups.
  • Cut chicken breasts into 3 pieces each, then set aside.
  • 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.
  • Add drained corn, cream-style corn, green chiles, drained and rinsed black beans.  Stir.
  • Add in chicken pieces, chili powder, salt, ground cumin, black pepper, ancho chile powder, paprika, and ground coriander. Pour in chicken broth, and stir.
  • 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.
  • Remove chicken to a cutting board or bowl and shred.  
  • Whisk cornstarch into heavy cream, then stir that into the chowder.
  • 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.
  • Stir cheese into chowder and stir until melted.
  • Serve with desired garnishes.
  • Add chicken breasts to pressure cooker (I personally use a 6 quart Instant Pot).
  • 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.
  • 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.
  • Remove chicken to a cutting board or bowl and shred.
  • Whisk cornstarch into heavy cream, then stir that into the chowder.
  • Select "saute" and "low" if you have that option. 
  • Stir well and cook several minutes until chowder has thickened to the consistency you'd like.
  • Stir in cheese, then serve with desired garnishes.

Nutrition Information

Calories 658kcal (33%) Carbohydrates 42g (14%) Protein 35g (70%) Fat 41g (63%) Saturated Fat 24g (120%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.01g Cholesterol 163mg (54%) Sodium 893mg (37%) Potassium 903mg (26%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 1871IU (37%) Vitamin C 13mg (14%) Calcium 313mg (31%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 658

% Daily Value*

Calories 658kcal 33%
Carbohydrates 42g 14%
Protein 35g 70%
Fat 41g 63%
Saturated Fat 24g 120%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 0.01g 1%
Cholesterol 163mg 54%
Sodium 893mg 37%
Potassium 903mg 19%
Fiber 8g 32%
Sugar 6g 12%
Vitamin A 1871IU 37%
Vitamin C 13mg 14%
Calcium 313mg 31%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.