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September 9, 2015

Crockpot Mexican Corn Chowder

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This rich and creamy corn chowder recipe is filled with sweet fresh corn and tender bite-size yellow cubed potatoes. This particular version is a twist on a classic because it has lots of Mexican flavors.
Creamy, comforting slow cooker corn chowder with a southwestern twist
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Is it soup season yet? This crockpot Mexican corn chowder uses fresh ears of corn on the cob so it’s the perfect balance of summer flavor with the cooler chilly fall weather (and don’t worry if it’s not corn on the cob season where you are you can always use frozen corn).

This recipe for Southwestern Corn Chowder is so amazing. It's creamy and comforting and chock full of good ingredients. Add this to your menu this week!

We had several ears of fresh corn on the cob in our fridge so I decided to make a corn chowder. I wanted to mix things up a bit so I made the chowder with a Mexican flare. I used black beans, diced green chiles and some spicy taco seasoning to flavor the soup. To make it creamy and delicious I added some cream cheese (you can never go wrong with cream cheese). You’re going to like this recipe! My whole family was stoked when I served them this for dinner. It does make a lot you if you have a smaller family you could easily halve this recipe.

You can roast your corn in the oven or grill it. Either way, it's going to have great flavor.

You can grill your corn or cook it in your oven. I like to use a foil-lined cookie sheet for easy clean up. I also made it easy by spraying each ear of corn with cooking spray, instead of taking the time to butter each ear.

Diced yellow potatoes with peels
While the corn is cooking, dice up yellow or red potatoes into fairly small cubes. I always keep the peels on because it’s healthier and it’s easier.
roasted corn on the cob in the oven
When the corn starts to look like this it’s ready to go! It’ll be hot, so be careful while you cut the kernels off of the cob.

Serve this fresh corn chowder up for dinner this week! 

Corn chowder in the slow cooker (Mexican style)
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Mexican Corn Chowder


★★★★★

5 from 3 reviews

  • Author: Karen
  • Cook Time: 4 hours
  • Total Time: 4 hours
  • Yield: 8 servings 1x
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Ingredients

Scale
  • 4 ears of fresh corn (or 3 cups frozen corn)
  • 1 lb yellow or red potatoes
  • 1 (4 oz) can diced green chiles
  • 2 Tbsp taco seasoning (make your own or use the stuff from a packet)
  • 1 (14.5 oz) can black beans, rinsed and drained
  • 1/2 cup salsa
  • 3 Tbsp cornmeal
  • 4 cups chicken broth
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 lb boneless, skinless chicken breasts
  • 4 oz cream cheese
  • 1 red bell pepper
  • Salt and pepper to taste
  • Fresh lime juice

Instructions

  1. Heat your oven to 425° F. Line a cookie sheet with foil. Place 4 shucked ears of fresh corn on the lined cookie sheet. Butter the ears of corn (or you can spray them with a cooking spray like Pam). Place the cookie sheet on the top rack and let it cook for 10 minutes. Turn the ears of corn over and cook for another 10 minutes. (If you choose to use frozen corn your can just throw the corn into the crockpot, don’t worry about roasting it).
  2. While the corn is cooking, wash the potatoes and dice them into 1/2 inch cubes. Place them into the slow cooker. Add in the green chiles, taco seasoning, black beans, salsa, cornmeal, chicken broth, salt and pepper. Nestle the chicken breasts into the slow cooker.
  3. When the corn is done cooking. Remove it from the oven and use a knife to cut the kernels off the cob (it’ll be hot so use a hot pad or wait until it cools). Add the corn kernels to the slow cooker.
  4. Cover the slow cooker and cook on LOW for about 4 hours. The potatoes should be tender and the chicken should be cooked through.
  5. Remove the chicken breasts and shred them with 2 forks or cut them into bite-size pieces. Add the chicken back into the slow cooker.
  6. Stir the cream cheese into the slow cooker. Let it melt and stir again until totally melted. Dice the red bell pepper and stir it into the slow cooker. Salt and pepper the soup to taste. Add in fresh lime juice to taste (I added in a couple of tablespoons).
  7. Scoop the chowder into serving bowls and enjoy. (I added a few bacon bits to the top of my soup)

Notes

Ideal slow cooker size: 6 quart

Did you make this recipe?

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31 Comments Filed Under: All Recipes, Chicken, Mexican, Soups, Slow Cooker Tagged With: chowder, 5 stars, All Posts, 4-6 hours

Recommendations

Comments

  1. Joanne Francis says

    March 27, 2019 at 6:12 pm

    Ridiculously delicious. This is now my husband’s instant pot soup. Thanks again Karen!

    ★★★★★

    Reply
    • Karen says

      March 27, 2019 at 9:35 pm

      Thanks Joanne! Glad he likes it.

      Reply
  2. Lanie says

    December 12, 2018 at 2:33 pm

    Ip beef stew recipe,can u give me ur best?

    Reply
    • Karen says

      December 17, 2018 at 3:51 pm

      This is the one I use: https://www.365daysofcrockpot.com/instant-pot-beef-stew/

      Reply
  3. Jackie says

    September 27, 2018 at 6:03 pm

    Love it!!! I have leftovers of it in the fridge that I keep on heating up! Can’t get enough of it!!! Yum yum!! I also plan on giving some of it to a friend that is hospitalized and sick of hospital food!

    ★★★★★

    Reply
    • Karen says

      September 29, 2018 at 4:59 pm

      Oh Jackie, this is so nice to hear. I’m sure your friend will really appreciate it!

      Reply
  4. Lindsay says

    May 25, 2018 at 4:52 am

    Can this be done in the instant pot? How long would you recommend?

    Reply
    • Karen says

      May 28, 2018 at 9:22 pm

      Yes I bet you could do it in the Instant Pot. I would only cook for 5 minutes. The pot will take a while to come to pressure because it will be very full. Then do a 10 minute natural pressure release.

      Reply
  5. Roger says

    May 7, 2018 at 3:40 pm

    I have made this many times and love it. My recipe has changed, I use smoked chicken thighs and stock made from the smoked bones. I use 3/4 cup salsa Verde instead of canned chili’s and salsa. Everything else is like your recipe. Most excellent.

    ★★★★★

    Reply
    • Karen says

      May 8, 2018 at 9:17 am

      That sounds fantastic!!

      Reply
  6. Crystal says

    December 7, 2017 at 4:45 pm

    Delicious! My kids loved it. We topped it with avocado (and the kids put salsa and sour cream on top too). Definitely a keeper!

    Reply
    • Karen says

      December 12, 2017 at 1:45 pm

      yum on the avocado!!

      Reply
  7. Dee says

    September 21, 2016 at 7:01 am

    Is this a gluten free recipe? It’s delicious! I want to make it for my friend who is gluten intolerant and it looks like it would be good. Just want to be sure.

    Thanks!! Dee

    Reply
    • Karen says

      September 21, 2016 at 1:26 pm

      I think it’s gluten free! Just check packaging to be sure.

      Reply
  8. Tina Smith says

    June 11, 2016 at 5:06 pm

    Followed recipe to the letter but thought I needed a bit more liquid. I had used all of my chicken broth so I added a can of creamed corn and it turned out great! Thanks!

    Reply
    • Karen says

      June 12, 2016 at 8:16 am

      oh creamed corn sounds amazing! thanks for sharing 🙂

      Reply
  9. Laura says

    January 7, 2016 at 1:08 pm

    Hi!! This recipe looks great. Just curious what size did you crock pot did you use? Thanks!

    Reply
    • [email protected] says

      January 12, 2016 at 3:25 am

      I used a 6 quart

      Reply
  10. Rachel Pip says

    November 4, 2015 at 1:39 am

    I'm writing to confirm that it's supposed to cook 4 hours at Low?? My potatoes are underdone– I'm thinking 6 hours at low or 4 hours at high? Am I the only one? 😉

    Reply
    • [email protected] says

      November 4, 2015 at 6:40 pm

      What kind of potatoes did you use? My yellow potatoes cook in 4 hours on low. I'm sorry it didn't work out for you. Every slow cooker is different and so I just always tell people to get to know their slow cooker.

      Reply
      • MaggieMae says

        March 12, 2016 at 8:16 pm

        Red potatoes also cook in 4 hours or 4.5 hours on low. Make sure they are cut up in small cubes.

        Reply
        • [email protected] says

          March 13, 2016 at 3:53 am

          oh yes, MaggieMae, I love red potatoes. Good tip, thank you very much!

          Reply
  11. LizzyAstro says

    October 4, 2015 at 12:58 am

    Just made this as my first meal cooked in a slow cooker – it was very good. Another time I might use hotter chillies as we are fans of hot spices in this house. I served it with fresh from the oven cornbread.

    Reply
    • [email protected] says

      October 4, 2015 at 4:11 am

      oh that sounds good! I love cornbread 🙂

      Reply
  12. Olivia B says

    September 17, 2015 at 4:42 pm

    This looks so yummy! The perfect comfort food for fall :).

    Reply
  13. Kenwood-Oakland says

    September 13, 2015 at 1:45 am

    this is a great version of a meatless corn chowder I made last week in my slow cooker. The corn chowder I made last week was um-mm. This is double um-mm. Thank you, it's so simple in the slow cooker and it's delish.

    Reply
    • [email protected] says

      September 14, 2015 at 10:42 pm

      Oh, I'm so glad you enjoyed it 🙂

      Reply
  14. Jen in WI says

    September 10, 2015 at 2:03 pm

    This sounds like perfection in my mouth right now! My only question is, what is the purpose of the cornmeal and can it be eliminated? If yes, then I have everything at home right now to make this and I can throw it in at lunchtime. Thank you!!! Great post!

    Reply
    • [email protected] says

      September 10, 2015 at 2:37 pm

      Hi Jen, it just thickens the soup a bit. You can leave it out and thicken at the end with cornstarch and it should be just fine!! Enjoy 🙂

      Reply
  15. Kalyn Denny says

    September 10, 2015 at 4:01 am

    Great post; love all the photos. And this recipe sounds great.

    Reply
    • [email protected] says

      September 10, 2015 at 2:35 pm

      Thanks Kalyn!!

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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