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Street Corn Chicken Chowder Recipe

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4 from 48 reviews

This easy Mexican street corn chicken chowder combines charred corn, tender chicken, and a lightened-up creamy base for a hearty and comforting meal. Perfectly balanced with smoky spices, white beans, and fresh lime, this chowder is made effortlessly in one pot using either the slow cooker or stovetop method.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Main 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
  • 4 cups low-sodium chicken broth
  • 1 15-ounce can white beans, drained and rinsed

Finishing Ingredients

  • 4 tablespoons cream cheese (about 2 ounces)
  • ½ cup crumbled cotija cheese (or feta), plus more for topping
  • 2 tablespoons fresh lime juice (from about 1 lime)

Instructions

  1. Char the Corn: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the corn and cook without stirring until lightly charred in spots, about 3-4 minutes. Stir and cook another 2-3 minutes, stirring once or twice. Remove corn to a bowl and set aside.
  2. Sauté the Base: In the same pot, heat butter over medium heat. Add the finely chopped onion and ¼ teaspoon kosher salt. Sauté for 3-4 minutes until softened. Sprinkle in granulated garlic, mild chili powder, and smoked paprika. Cook for about 30 seconds until fragrant, stirring frequently.
  3. Add Chicken and Simmer (Stovetop): Add chicken, chicken broth, white beans, charred corn, and remaining 1 teaspoon kosher salt to pot. Cover, bring to a boil, then reduce heat to a gentle simmer. Cook covered for 20-30 minutes until chicken is fully cooked and tender.
  4. Slow Cooker Setup (Alternative Method): After sautéing the base, transfer it to a 6-quart slow cooker. Add chicken, remaining broth, white beans, charred corn, and 1 teaspoon kosher salt. Cover and cook on high for 4-5 hours or low for 6-7 hours until chicken is tender.
  5. Partially Blend the Chowder: Turn off heat (or once slow cooker time is done). Remove chicken to a cutting board and shred with two forks or dice into 1-inch pieces. Use an immersion blender to blend 1-2 cups of the soup in the pot for a thicker, creamier texture while keeping some texture. Alternatively, carefully transfer soup to a blender, blend on high, then return to the pot.
  6. Add Cream Cheese and Cheese: Ladle 1 cup of broth into a small bowl. Stir in cream cheese until fully melted and smooth. Add cream cheese mixture, crumbled cotija cheese, and shredded chicken back to the pot and stir to combine.
  7. Finish with Lime Juice and Adjust Seasoning: Stir in fresh lime juice, taste the chowder, and add more salt if needed.
  8. Serve: Ladle into bowls and garnish with additional crumbled cotija cheese or toppings of choice. Enjoy warm.

Notes

  • Chicken thighs provide more tenderness and flavor, but chicken breasts can be used.
  • Char the corn well for smoky, authentic Mexican street corn flavor.
  • Partial blending thickens the chowder without heavy cream for a lighter meal.
  • If using frozen corn, thaw completely before charring.
  • Substitute cotija with feta cheese if unavailable.
  • Leftovers store well refrigerated for up to 3 days and reheat gently on the stovetop.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Low Fat

Find it online: https://dishiary.com/street-corn-chicken-chowder-slow-cooker-stovetop-recipe/