Description
This Southwest Corn Chowder is a hearty, slow-cooked soup bursting with flavors from tender chicken, sweet corn, creamy potatoes, and bold southwestern spices. Perfect for cozy family dinners, it combines sharp Cheddar cheese and a touch of lime and cilantro to brighten every spoonful.
Ingredients
Scale
Main Ingredients
- Cooking spray
- 1 pound boneless, skinless chicken thighs (or breasts)
- 1 tablespoon minced garlic
- 1 large red pepper, diced
- 4 cups baby gold potatoes, cut into 1/2-inch cubes
- 1 (15-ounce) can cream style sweet corn
- 3 cups frozen corn
- 1 (16-ounce) can black beans, drained and rinsed
- 1 (4-ounce) can mild diced green chiles, undrained
- 1 cup chicken broth
Spices & Seasonings
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and pepper to taste (about 1-3/4 teaspoons salt and 1/2 teaspoon pepper recommended)
Dairy and Extras
- 2 cups freshly shredded sharp Cheddar cheese, gently packed
- 1 cup half-and-half
- 1 lime (optional, for juice)
- 3 to 4 tablespoons fresh cilantro (optional)
- Toppings as desired: additional cheese, sour cream, diced avocado, extra cilantro, fresh lime wedges
Instructions
- Prepare the Slow Cooker: Generously spray a large 6-quart slow cooker with cooking spray to prevent sticking and make cleanup easier.
- Add the Ingredients: Place chicken, minced garlic, diced red pepper, cubed potatoes, cream style corn, frozen corn, black beans, diced green chiles with juice, chicken broth, and all the spices (chili powder, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, and pepper) into the slow cooker. Stir gently to combine.
- Cook the Chowder: Spread the ingredients evenly in the slow cooker, pressing the chicken down below the mixture. Cover and cook on high for 3.5 to 5 hours or on low for 4 to 6 hours until the chicken shreds easily with a fork. Then turn off the slow cooker.
- Shred the Chicken: Remove the chicken pieces from the slow cooker. Discard any fat, then shred the meat using two forks or dice it with a knife. While shredding, add the half-and-half to the soup and stir well.
- Add Cheese Gradually: Slowly incorporate the freshly shredded Cheddar cheese a small handful at a time, stirring constantly until melted before adding more. This prevents the cheese from clumping.
- Combine and Season: Stir the shredded chicken back into the slow cooker with the cheesy soup base. Add fresh lime juice and chopped cilantro if using. Taste the chowder and adjust salt, pepper, or lime as desired to enhance the flavors.
- Serve: Ladle the chowder into bowls and top as desired with extra shredded cheese, a squeeze of lime, fresh cilantro, sour cream, or diced avocado for a delicious southwestern flair.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs offer more moisture and flavor.
- Baby gold potatoes are recommended for their creamy texture and quick cooking, but other waxy potatoes can work too.
- Toppings like sour cream, avocado, or extra cheese add richness and contrast to the spicy soup.
- If the chowder is too thick after cooking, add a bit more chicken broth to reach desired consistency.
- Cooking times vary by slow cooker model; check chicken tenderness early to avoid overcooking.
