Get ready for a flavor explosion that will leave you craving for more! This Mexican Chicken and Street Corn Chowder is a game-changer, and you’re about to find out why. With its rich, creamy texture and bold, spicy flavors, this recipe is a perfect blend of a corn chowder and a chicken chili.

First things first, you’re going to want to prep those ingredients like a pro! Take out your slow cooker, because we’re about to make a mess – a delicious mess, that is. Chop up 1 large onion, 3 cloves of garlic, and 1 red bell pepper. Yes, it’s a lot of chopping, but trust us, it’s worth it.

Now, let’s talk chicken. You’ll need 1 1/2 pounds of boneless, skinless chicken breasts or thighs. We recommend using fresh chicken, but you can use frozen if you thaw it first. Don’t worry, we won’t judge you.

Time to add some excitement to our chowder! Add 1 can of diced tomatoes with green chilies, 1 can of corn, 1 can of black beans, 1 tablespoon of chili powder, and 1 teaspoon of ground cumin. Can you smell the magic happening?

Now, let’s not forget about the star of the show: the street corn. You’ll need 2 cups of frozen corn kernels and 2 tablespoons&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753--&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl'>tablespoons of butter. Yes, you read that right – 2 tablespoons&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753--&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl'>tablespoons of butter. Don’t worry, it’s necessary.

It’s time to bring it all together! Add 1/2 cup of chicken broth, 1/2 cup of heavy cream, and 1 tablespoon of cornstarch to the slow cooker. Stir until the cornstarch is dissolved, then add the chopped onion, garlic, bell pepper, chicken, diced tomatoes, corn, black beans, chili powder, and cumin. Stir until everything is coated in that delicious mixture.

Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. When it’s done, the chicken should be cooked through, and the vegetables should be tender.

Now, it’s time to add the finishing touches! Stir in the frozen corn kernels and butter until the corn is heated through. Season with salt and pepper to taste.

Time to serve! Ladle the chowder into bowls and top with your favorite toppings, such as shredded cheese, diced onions, sour cream, and crushed tortilla chips.

This recipe makes 6-8 servings, so feel free to share with your friends and family. They’ll thank you, and so will your taste buds.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of chicken broth or heavy cream if needed.

This recipe can also be frozen! Let the chowder cool completely, then transfer it to a freezer-safe container or bag. Label with the date and freeze for up to 3-6 months. Thaw in the refrigerator, then reheat on the stovetop, adding the heavy cream and cornstarch mixture.

So, what are you waiting for? Get cooking, and let the fiesta begin!