Chicken Corn Chowder (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound boneless, skinless chicken thighs or breasts
02 -
2 teaspoons fresh minced garlic
03 -
2 cans (14.75 oz each) creamy sweet corn
04 -
1½ cups frozen fire-roasted corn kernels
05 -
1 can (15.25 oz) black beans, drained and rinsed
06 -
1 can (4 oz) diced green chiles with juice
07 -
1 cup quality chicken broth
08 -
Non-stick cooking spray
→ Seasonings
09 -
2 teaspoons chili powder
10 -
½ teaspoon sweet paprika
11 -
1¼ teaspoons ground cumin
12 -
1 teaspoon sea salt
13 -
½ teaspoon freshly ground black pepper
→ Final Additions
14 -
2 cups freshly shredded sharp cheddar cheese
15 -
2 cups half-and-half or heavy cream
# Instructions:
01 -
Lightly coat your 6-quart slow cooker with cooking spray. If using chicken thighs, keep the fat on as it will render beautifully during cooking. For chicken breasts, slice each piece into 2-3 smaller chunks for even cooking.
02 -
Add the chicken, garlic, both types of corn, black beans, green chiles with their juice, and all the seasonings to your prepared slow cooker. Pour in the chicken broth and give everything a good stir to combine all the flavors.
03 -
Cover and let the magic happen! Cook on high heat for 3-5 hours or on low for 4-6 hours, until the chicken becomes tender enough to shred easily with a fork.
04 -
Carefully remove the cooked chicken and shred it using two forks. Gradually stir the freshly shredded cheese into the hot chowder until it melts completely. Pour in the half-and-half, then fold the shredded chicken back into the creamy mixture. Taste and adjust seasoning as needed.
05 -
Ladle the warm, comforting chowder into bowls and top with your favorite garnishes like extra cheese, fresh cilantro, lime wedges, or crispy tortilla chips.
# Notes:
01 -
Chicken thighs are preferred over breasts as they become incredibly tender and add more flavor to the soup base.
02 -
You can make your own half-and-half by mixing equal parts whole milk and heavy cream, or use all heavy cream for an extra rich chowder.
03 -
Store leftovers in the refrigerator for up to 5 days. Reheat gently and add a splash of cream if needed.
04 -
This chowder freezes well for up to 3 months - just thaw overnight in the fridge before reheating.