Chicken and Corn Chowder

Ingredients:

  • 1 pound boneless skinless chicken breasts or thighs
  • 2 cloves garlic (minced)
  • 1 cup chicken stock or broth
  • 2 (14.75 ounce) cans cream style corn
  • 1 (14.75 ounce) can fire-roasted corn or regular canned corn or Mexicorn
  • 1 (15.5 ounce) can black beans (drained and rinsed)
  • 1 (4 ounce) can fire-roasted diced green chiles
  • 2 teaspoons chipotle or regular chili powder
  • ½ teaspoon paprika
  • 1¼ teaspoons ground cumin
  • 2 cups Colby or Monterey Jack Cheese (freshly grated; not from a bag)
  • 2 cups half and half or heavy cream
  • Salt and pepper to taste
  • Optional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado

Directions

Spray a large crockpot with nonstick spray.

Trim the fat off of the breasts or thighs. If you are using breasts cut each breast into 2 pieces.

Add the trimmed chicken, garlic, chicken stock, creamed cans of corn, drained fire-roasted corn, drained and rinsed black beans, undrained diced green chiles, chipotle chili powder, paprika, and cumin to the crockpot.

Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.

Remove the chicken and shred. While shredding the chicken add in the freshly grated (if you use cheese from a bag it gets greasy) cheese and the half and half.

Return the shredded chicken and mix. Season to taste with salt and pepper.

Serve with desired toppings.

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