Mexican Corn Chowder in the Slow Cooker Recipe by Leah

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

INGREDIENTS

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

PREPARATION

1. In a 5-6 quart slow cooker add the corn, potatoes, diced green chiles, spices, black beans, salsa, cornmeal, chicken broth, and chicken.
2. Cover and cook on LOW about 4 hours.  The potatoes should be tender and the chicken cooked through.
3. Remove the chicken breasts and shred or cut into bite-size pieces.  Add the chicken back to the slow cooker.
4. Cube the cream cheese and add to the slow cooker.  Let it melt and stir again until totally melted.
5. 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.
6. Scoop the chowder into serving bowls and top with shredded cheddar and bacon bits, if desired.