Chicken Street Corn Chowder (Slow Cooker or Stovetop)
This easy Mexican street corn chicken chowder is made in one-pot with corn, tender chicken, and a lightened-up creamy base. It’s simple, healthy, and fresh; and that hits the perfect balance of comfort and ease made in the slow cooker or on the stovetop!
Equipment
- Dutch Oven optional
- Slow Cooker optional
Ingredients
- 1 tablespoon olive oil
- 3 cups corn (fresh, or frozen-defrosted)
- 1 tablespoon unsalted butter
- 1 yellow onion, finely chopped
- 1¼ teaspoon kosher salt, divided
- 1 teaspoon granulated garlic
- ½ teaspoon mild chili powder
- 1 teaspoon smoked paprika
- 1½ pounds boneless, skinless chicken thighs or breasts (see note)
- 4 cups low-sodium chicken broth
- 1 15-ounce can of white beans, drained and rinsed
To Add ad the End
- 4 tablespoons cream cheese (about 2 ounces)
- ½ cup crumbled cotija (or feta cheese), plus more for topping
- 2 tablespoons fresh lime juice (from about 1 lime)
Instructions
Stovetop Version
- Char the Corn: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the corn and cook, undisturbed, until lightly charred in spots, about 3-4 minutes. Stir and cook 2-3 more minutes, stirring once or twice. Remove to a bowl and set aside.
- Sauté the Base: To the same pot (no need to wash it first), heat the butter over medium heat. Add the onion and ¼ teaspoon of the salt. Sauté for 3-4 minutes until softened. Sprinkle it with the garlic, chili powder, and smoked paprika. Cook until fragrant, about 30 seconds, stirring frequently.
- Add the Chicken & Simmer: Add the chicken, broth, white beans, charred corn, and 1 teaspoon of salt. Cover, bring to a boil, then reduce to a gentle simmer. Cook, covered, for 20-30 minutes, or until the chicken is cooked through and tender (timing will depend on the type of chicken and size of pieces used).
- Partially Blend: Turn off the heat. Remove the chicken to a cutting board and shred with two forks or dice into 1-inch chunks. Use an immersion blender to blend 1 to 2 cups of the soup directly in the pot. Alternatively, carefully transfer 1 to 2 cups of the soup to a blender, blend on high, then return to the pot. This helps create a thicker, creamier base without added cream, while keeping plenty of texture,
- Add Remaining Ingredients: Ladle one cup of the soup broth to a small bowl. Stir in the cream cheese and whisk until fully melted and smooth. Add the cream cheese mixture along with the crumbled cotija (or feta) and cooked chicken back to the pot, stirring to combine.
- Add the lime juice, stir, then taste and add more salt if needed. Ladle into bowls and top with more cotija and whatever else makes you happy!
Look for charred frozen corn at the store and skip this step!
Slow Cooker Version
- Char the Corn + Cook the Base: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the corn and cook, undisturbed, until lightly charred in spots, about 3-4 minutes. Stir and cook 2-3 more minutes, stirring once or twice. Remove to a bowl and set aside.
- Sauté the Base: To the same pot (no need to wash it first), heat the butter over medium heat. Add the onion and ¼ teaspoon of the salt. Sauté for 3-4 minutes until softened. Sprinkle it with the garlic, chili powder, and smoked paprika. Cook until fragrant, about 30 seconds, stirring frequently. Turn off the heat and add ½ cup of the chicken stock, scrapping any brown bits off the bottom of the pan.
- Add to the Slow Cooker: Transfer the sautéed base to a 6-quart slow cooker. Add the chicken, remaining broth, white beans, charred corn, and 1 teaspoon of salt. Cover and cook on high for 4-5 hours, or low for 6-7, or until the chicken is tender.
- Blend + Add Remaining Ingredients: According to step 4-6.
Look for charred frozen corn at the store and skip this step!
Notes
- Optional Toppings: Tajin, more cheese, cilantro, jalapeños, green onions, or tortilla chips.
- Chicken: I recommend using boneless thighs if you like extra tender chicken. You can use boneless skinless breasts, too, but thighs will give a little more richness. If using chicken breasts I suggest cutting them into quarters so they cook more quickly and evenly.
Nutrition
Serving: 1 (of 6) | Calories: 412kcal | Carbohydrates: 32g | Protein: 35g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 134mg | Sodium: 785mg | Potassium: 914mg | Fiber: 6g | Sugar: 5g | Vitamin A: 521IU | Vitamin C: 4mg | Calcium: 149mg | Iron: 4mg
