Southwest Corn Chowder (Crockpot!)
This Southwest Corn Chowder is the ultimate slow-cooker comfort food, blending tender chicken thighs with sweet fire-roasted corn, creamy potatoes, and hearty black beans. Infused with smoky chili powder and zesty green chiles, this chowder achieves a perfect balance of richness and spice. It is a foolproof, one-pot meal that provides a vibrant, soul-warming experience perfect for busy weeknights or cozy gatherings, all while maintaining a healthy profile rich in lean protein and fiber.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American Southwest
- Diet: High Protein
Ingredients
1 pound boneless skinless chicken thighs
1 tablespoon minced garlic
1 large red pepper, diced small
4 cups baby gold potatoes, cubed
1 (15-ounce) can cream-style sweet corn
1 (15-ounce) can fire-roasted corn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles
1 tablespoon chili powder
1 teaspoon ground cumin
4 cups chicken broth
1 cup half-and-half
1 cup shredded sharp cheddar cheese
Fresh lime juice and cilantro for serving
Instructions
Place the chicken thighs, minced garlic, red pepper, and cubed gold potatoes into the bottom of the slow cooker.
Add the cream-style corn, fire-roasted corn, black beans, green chiles, chili powder, and cumin.
Pour the chicken broth over the ingredients.
Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and potatoes are tender.
Remove the chicken, shred it with two forks, and return it to the pot.
Stir in the half-and-half and shredded sharp cheddar cheese until melted and smooth.
Serve warm, garnished with a squeeze of fresh lime juice and fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat to prevent the cream from separating. You can substitute chicken thighs with chicken breasts if preferred, though thighs remain more tender in the slow cooker.
Find it online: https://cookingwithramsay.com/southwest-corn-chowder-crockpot/