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Southwest Corn Chowder (Crockpot!)

A creamy slow‑cooker corn chowder with tender chicken, smoky fire‑roasted corn, hearty potatoes, black beans, and sharp cheddar — cozy comfort food with southwestern flavor.
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Prep Time15 minutes
Cook Time4 hours 15 minutes
Total Time4 hours 30 minutes
Servings:6 servings
Calories:665
Ingredients Method Notes

Ingredients
  

  • spray cooking spray
  • 1 pound boneless skinless chicken thighs or breasts see note – thighs are more tender
  • 1 tablespoon minced garlic
  • 1 large red bell pepper diced
  • 4 cups baby gold potatoes cut into 1/2″ cubes
  • 1 15-ounce can cream style sweet corn
  • 3 cups frozen corn fire‑roasted if available
  • 1 16-ounce can black beans drained and rinsed
  • 1 4-ounce can mild diced green chiles undrained
  • 1 cup chicken broth
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 2 cups shredded sharp Cheddar cheese
  • 1 cup half‑and‑half or heavy cream
  • 1 lime optional, juice
  • 3 to 4 tablespoons fresh cilantro optional

Method
 

  1. Generously spray a 6‑quart slow cooker with cooking spray.
  2. Combine the chicken, garlic, red pepper, potatoes, cream style corn, frozen corn, black beans, diced green chiles, chicken broth, and all the seasonings in the slow cooker.
  3. Stir everything well, press the chicken down under the ingredients, cover, and cook on high 3½–5 hours or low 4–6 hours, until the chicken shreds easily.
  4. Remove the chicken, discard any fat, and shred with forks. Return the chicken to the slow cooker.
  5. Stir in the half‑and‑half or cream, then gradually stir in the shredded Cheddar cheese until melted and smooth.
  6. Add lime juice and cilantro if using, taste and adjust seasonings, and ladle the chowder into bowls.
  7. Serve topped with extra cheese, sour cream, avocado, green onions, and tortilla strips if desired.

Notes

This Southwestern Corn Chowder cooks in a slow cooker for tender chicken and rich flavor. Use fire‑roasted corn for extra smokiness. Leftovers store in the fridge 4–5 days or freeze 2–3 months; thaw overnight before reheating. Toppings like avocado, extra cheese, sour cream, and lime enhance flavor. :contentReference[oaicite:1]{index=1}