This Crock Pot Mexican Chicken Corn Chowder is a hearty, flavorful dish that combines tender chicken, sweet corn, and a blend of Mexican spices in a creamy, cheesy broth. It’s a warm, comforting meal perfect for chilly evenings and is incredibly easy to make in a slow cooker.
Why You’ll Love This Dish
- Ease of Preparation: This recipe is a “dump and cook” type, requiring minimal prep time.
- Flavorful: The combination of Mexican spices, creamy broth, and fresh ingredients creates a delicious and satisfying flavor profile.
- Customizable: You can easily adjust the ingredients and toppings to suit your taste preferences.
- Versatile: It can be served as a main course or a hearty side dish.
Origin
While the exact origin of Mexican Chicken Corn Chowder is unclear, it is a Southwestern-inspired dish that combines traditional American chowder with Mexican flavors. Chowder itself has roots in maritime Canada and the Northeastern United States, with many variations incorporating local ingredients and flavors.
Interesting Facts
- Corn, a staple ingredient, has been cultivated in Mexico for over 9,000 years.
- The use of cheese and creamy bases in chowders became popular in the United States during the 19th century.
- Slow cookers, also known as Crock-Pots, were introduced in the 1970s and have become a popular kitchen appliance for their convenience.
Ingredients
- 1.5 lbs chicken breast, diced into bite size pieces
- 2 tbsp avocado oil (or olive oil)
- 3 tbsp butter
- 1 medium red onion, diced (about 1 cup worth)
- 1 green bell pepper, diced (about 1/2-1 cup)
- 1 small jalapeno, de-seeded
- 4 cups fresh (or canned and drained!) corn
- 4 oz can diced green chiles
- 3 large cloves garlic, minced
- 4 cups chicken broth
- 1/4 cup all-purpose flour
- 1 cup half and half
- 1 tsp garlic powder
- 1.5 tsp Tajin (chili lime seasoning)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt to taste
- 1/2 cup sour cream
- 1/2 cup Cotija cheese
Health Benefits of Key Ingredients
- Chicken: Provides lean protein, essential for muscle building and overall health.
- Corn: Rich in fiber, vitamins, and antioxidants, promoting digestive health.
- Red Onion and Bell Pepper: Excellent sources of vitamins A and C, supporting immune function.
- Spices: Such as cumin, chili powder, and Tajin, offer anti-inflammatory and antioxidant properties.
Method of Preparation
- Prepare the Chicken: Dice the chicken into bite-size pieces. In a large pot or Dutch oven, heat avocado oil on medium heat. Add the chicken and season with salt. Cook for 5-7 minutes until done, then remove from the pot and set aside.
- Sauté Vegetables: Add butter to the pot and let it melt. Add diced red onion, bell pepper, and jalapeno. Cook for 3-4 minutes until fragrant. Add minced garlic and cook for 30 seconds to 1 minute.
- Create Roux: Add flour to the cooked veggies and stir. Cook for about 2 minutes. Gradually add chicken broth, mixing until combined.
- Combine Ingredients: Return the cooked chicken to the pot. Add corn, diced green chiles, garlic powder, Tajin, chili powder, cumin, paprika, and salt to taste.
- Slow Cook: Transfer the mixture to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender and the flavors have melded.
- Finish and Serve: Stir in half and half, sour cream, and Cotija cheese. Mix well until the cheese is melted and the chowder is creamy7.
Cooking Tips and Mistakes to Avoid
- Don’t overcrowd the slow cooker: Overfilling can lead to uneven cooking and a less flavorful dish.
- Avoid lifting the lid too often: Each time you lift the lid, heat escapes, increasing the cooking time.
- Use the right cut of chicken: Boneless, skinless chicken breasts or thighs work best.
- Control the spice level: Adjust the amount of jalapeno and chili powder to suit your spice preference.
Serving Tips
- Garnish with extra Cotija cheese, a dollop of sour cream, fresh cilantro, or a sprinkle of Tajin.
- Serve with a side of warm tortillas, tortilla chips, or crusty bread for dipping.
- Add toppings like avocado, salsa, or a squeeze of lime for extra flavor.
Summarized Recipe
Description: A creamy, flavorful chowder with chicken, corn, and Mexican spices, perfect for a comforting meal.
Ingredients:
- 1.5 lbs chicken breast, diced
- 2 tbsp avocado oil
- 3 tbsp butter
- 1 red onion, diced
- 1 bell pepper, diced
- 1 jalapeno, de-seeded
- 4 cups corn
- 4 oz diced green chiles
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1/4 cup all-purpose flour
- 1 cup half and half
- 1 tsp garlic powder
- 1.5 tsp Tajin
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt to taste
- 1/2 cup sour cream
- 1/2 cup Cotija cheese
Instructions:
- Cook chicken, sauté vegetables, create roux, and combine all ingredients in a slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir in half and half, sour cream, and Cotija cheese before serving.
