Description
A hearty and flavorful Southwest Corn Chowder featuring tender shredded chicken, sweet and frozen corn, black beans, diced green chilies, and a blend of spices, all slow-cooked to perfection. Creamy with sharp Cheddar cheese and finished with fresh lime and cilantro, this comforting chowder serves as a perfect meal for any day.
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
- 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)
Finishing Ingredients
- 2 cups freshly shredded sharp Cheddar cheese (gently packed)
- 1 cup half-and-half
- 1 lime, juiced (optional)
- 3 to 4 tablespoons fresh cilantro (optional)
Toppings (Optional)
- Additional shredded Cheddar cheese
- Fresh lime wedges
- Chopped fresh cilantro
- Sour cream
- Diced fresh avocado
Instructions
- Prepare the slow cooker: Generously spray a large 6-quart slow cooker with cooking spray to prevent sticking.
- Add ingredients: Combine chicken thighs, minced garlic, diced red pepper, cubed baby gold potatoes, cream style sweet corn, frozen corn, drained black beans, diced green chilies (with juice), chicken broth, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, and pepper into the slow cooker. Season to taste.
- Cook the chowder: Stir ingredients well to evenly distribute. Press everything into an even layer, pushing the chicken below other ingredients. Cover the slow cooker and cook on high for 3.5 to 5 hours or on low for 4 to 6 hours, until the chicken shreds easily.
- Shred the chicken: Remove the chicken pieces from the slow cooker, discard any fat, and shred the meat using two forks or dice it with a knife.
- Add cream and cheese: While shredding the chicken, stir the half-and-half into the chowder. Gradually add the freshly shredded sharp Cheddar cheese in small handfuls, stirring continuously after each addition until the cheese is completely melted to avoid clumping.
- Finish chowder: Return the shredded chicken to the slow cooker and stir well. Add fresh lime juice and chopped cilantro if using. Taste and adjust seasonings to enhance flavor.
- Serve: Ladle the chowder into bowls and top with desired garnishes such as more shredded cheese, extra lime juice, fresh cilantro, sour cream, or diced avocado for extra creaminess and freshness.
Notes
- You can use boneless skinless chicken breasts instead of thighs; cooking time may vary slightly.
- Cutting potatoes into small 1/2-inch cubes ensures they cook thoroughly and evenly.
- Suggested toppings include additional shredded Cheddar cheese, fresh lime wedges, chopped cilantro, sour cream, and diced fresh avocado for added flavor and texture.
