This Mexican twist on Chowder is creamy with just the right amount of kick to it. It requires minimal effort – just chop your potatoes and dump everything in the slow cooker. So easy! We love it with cornbread or Cheesies.
Mexican Corn Chowder in the Slow Cooker
yield: approximately 8 servings
3 cups frozen corn
1 lb red potatoes, diced in 1/2-inch cubes
2 (4 oz) cans diced green chiles
1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 1/2 tsp sea salt
1 1/4 tsp black pepper
1 (14.5 oz) can black beans, rinsed and drained
1 cup salsa
1/4 cup cornmeal
4 cups chicken broth
1 lb boneless, skinless chicken breasts
4 oz cream cheese
1 red bell pepper
2-4 Tbsp fresh lime juice
shredded cheddar cheese, for garnish
bacon bits, for garnish
- In a 5-6 quart slow cooker add the corn, potatoes, diced green chiles, spices, black beans, salsa, cornmeal, chicken broth, and chicken.
- Cover and cook on LOW about 4 hours. The potatoes should be tender and the chicken cooked through.
- Remove the chicken breasts and shred or cut into bite-size pieces. Add the chicken back to the slow cooker.
- Cube the cream cheese and add to the slow cooker. Let it melt and stir again until totally melted.
- Dice the red bell pepper and stir it into the slow cooker. Add a couple Tablespoons lime juice. Taste and adjust lime juice and seasonings to your preference.
- Scoop the chowder into serving bowls and top with shredded cheddar and bacon bits, if desired.