Oh, let me tell you about my obsession with this creamy, dreamy, and oh-so-comforting Creamy Crock Pot Mexican Chicken Corn Chowder! I first stumbled upon this recipe during a chilly fall afternoon when all I wanted was something warm and hearty. As I threw everything into my trusty Crock Pot, I could already envision the deliciousness that awaited me. The aroma that filled my kitchen was like a warm hug – and trust me, you’ll want to experience it too!
What I love most about this chowder is how utterly simple it is to make, yet it feels fancy enough to serve at a dinner gathering (even if I occasionally just eat it straight out of the pot at home!). It’s packed with flavor, and the combination of tender chicken, sweet corn, and a rich, creamy broth is pure heaven in a bowl. Plus, when garnished with fresh cilantro and a squeeze of lime, it just screams “Fiesta!” Let’s dive into how to make this delightful dish, shall we?
What’s in Creamy Crock Pot Mexican Chicken Corn Chowder?
Chicken Breasts: The star of the show! I prefer boneless, skinless chicken breasts for quick cooking and easy shredding. They soak up all those tasty flavors as they cook!
Sweet Corn: Use either frozen or fresh corn – I’m all about convenience, so I usually go with frozen. The bursts of sweetness from the corn elevate the chowder enormously.
Diced Tomatoes: A can of diced tomatoes adds a lovely texture and a pop of acidity to balance the creaminess. Make sure you pour in those juices!
Onion: Diced onions add depth of flavor; they become wonderfully sweet when slow-cooked.
Garlic: Because everything is better with garlic! That bold flavor infuses the dish beautifully.
Red Bell Pepper: I adore the color and crunch this brings to the soup! Plus, it’s loaded with vitamins.
Diced Green Chilies: This adds a subtle kick without overwhelming the chowder.
Chicken Broth: A savory base that ties all the ingredients together. Choose low-sodium if you prefer to control the salt level.
Cumin, Chili Powder, and Smoked Paprika: These spices pack a flavor punch! The cumin adds earthiness, the chili powder gives warmth, and the smoked paprika brings a delightful smokiness.
Heavy Cream: This is what makes the chowder creamy and luscious. If you’d like to lighten it up a bit, you can try half-and-half or coconut milk.
Fresh Cilantro: A sprinkling of this adds a refreshing burst of flavor at the end.
Lime Wedges: A squeeze just before diving in brightens everything up and makes it taste even better!
Is Creamy Crock Pot Mexican Chicken Corn Chowder Good for You?
I like to think of this chowder as a treat that also has some wonderful health benefits!
Chicken: A great source of lean protein that helps keep you full and satisfied.
Corn: Not only adds sweetness, but it’s also a source of fiber, which is a plus for digestion.
Heavy Cream: While it’s rich and indulgent, moderation is key. You could use alternatives to keep it lighter if you wish.
On the flip side, if you’re watching your salt intake, opt for low-sodium broth and go easy on the seasonings. But let’s be real, sometimes you just need to indulge a little, and this chowder is a splendid way to do that without feeling guilty!
Ingredients List
– 2 lbs chicken breasts, boneless and skinless
– 2 cups sweet corn (frozen or fresh)
– 1 can (14.5 oz) diced tomatoes, with juices
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (4 oz) diced green chilies
– 4 cups chicken broth
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1 cup heavy cream
– Fresh cilantro for garnish
– Lime wedges for serving
This recipe serves about 6-8 people, perfect for a family dinner or meal prep for the week!
How to Make Creamy Crock Pot Mexican Chicken Corn Chowder?
1. **Prepare Chicken**: Place the chicken breasts at the bottom of the Crock Pot. It’s the hearty base of this chowder.
2. **Add Vegetables**: Top the chicken with sweet corn, diced tomatoes (juices included), onion, garlic, red bell pepper, and green chilies – it’s a colorful mix!
3. **Season**: Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper all over the ingredients in the pot. Smells amazing already!
4. **Add Broth**: Pour the chicken broth over everything, ensuring that your ingredients are mostly submerged.
5. **Cook**: Cover and cook on low for 6-8 hours or on high for 3-4 hours. You want the chicken nice and tender.
6. **Shred Chicken**: About 30 minutes before serving, carefully remove the chicken and shred it with two forks. I love how easy this step is!
7. **Add Cream**: Stir in the heavy cream and let the chowder heat through for another 15-20 minutes.
8. **Serve**: Ladle the warm chowder into rustic bowls and garnish with fresh cilantro and lime wedges. Dive in!
Delicious Variations and Serving Suggestions
Feeling adventurous? For an extra kick, toss in some diced jalapeños before serving if you love spice! This chowder pairs beautifully with crusty bread or tortilla chips – because who can resist a good dip, right? I also like to serve it with a side salad for a little freshness.
Whenever you whip up this chowder, you’ll be met with satisfying and cozy flavors, whether it’s for a casual weeknight dinner or a gathering with friends.
I can’t wait for you to try this out! Honestly, once you do, you’ll be hooked, just like I am. So grab that Crock Pot, some delicious ingredients, and let the cooking magic happen. Don’t forget to share your cozy chowder story with me afterward! Happy cooking!
