Name: Southwest Corn Chowder (Slow Cooker!)
Yield: 6

Southwest Corn Chowder is incredible! It features smoky fire-roasted corn, tender chicken, and savory beans in a creamy, cheesy base.

author’s note

The Chowder My Whole Family Agrees On!

The second the weather cools down, I start pulling out all a reliable soup recipes. I absolutely love chowders, especially my go-to Chicken Corn Chowder. The only problem is that my kids don’t always share my enthusiasm for soup! So when I find one they’ll all happily eat, it immediately earns a permanent spot in our dinner rotation.

This Southwest Corn Chowder is one of those recipes. It has plenty of chicken, potatoes, corn, and black beans, all tucked into a creamy, cheesy broth. The kids load theirs up with cheese, sour cream, and tortilla strips, while I add plenty of cilantro, avocado, and lime.

And since the slow cooker does most of the work, it’s exactly the kind of dinner I want on a busy fall day. A few minutes of prep in the morning and dinner is practically done!

All the ingredients for the recipe including peppers, potatoes, chicken, spices, and other fresh produce, arranged neatly for preparation.

Southwest Corn Chowder Ingredients

Ingredient	Tip
Chicken thighs or breasts	Thighs are more flavorful and tender.
Garlic & red pepper	Use jarred garlic for easier prep. Dice the pepper small.
Baby gold potatoes	No need to peel. Cut into even ½-inch cubes.
Creamed corn & frozen corn	Fire-roasted frozen corn adds great smoky flavor.
Black beans & green chiles	Drain and rinse the beans. Add the chiles undrained.
Chicken broth	Use a flavorful, good-quality broth.
Chili powder, smoked paprika, cumin, garlic powder, onion powder & oregano	Adjust the chili powder to control the heat.
Sharp Cheddar cheese	Grate it fresh and add it gradually for smooth melting.
Half-and-half or heavy cream	Both are satisfying, just choose based on how rich you want it!

All ingredients, including peppers, potatoes, chicken, and spices, are combined and stirred in a slow cooker, with the chicken pressed below for slow cooking. The chicken is later removed for shredding.

The Toppings Seal The Deal!

If you’re concerned about spice in this Southwest Corn Chowder, toppings can help temper the heat.

More grated Cheddar cheese
Dollops of sour cream
Diced fresh avocado or guacamole
Chopped fresh cilantro
Diced green onions
Squeeze of fresh lime juice
Crispy tortilla strips or chips
Sliced jalapeños or drizzle of hot sauce for extra heat

The cream and cheese being stirred in, shredded chicken added, and garnished with fresh lime and cilantro for enhanced flavor.

How To Make Southwest Corn Chowder

Add ingredients: Put chicken, garlic, pepper, potatoes, corn, beans, chiles, and chicken broth in the cooker.
Season: Add seasonings and mix well.
Cook: Set to high for 3.5-5 hours or low for 4-6 hours until the chicken is tender.
Shred chicken: Take out the chicken and shred it.
Add dairy: mix in cream and slowly add Cheddar. Put the chicken back.
Final touches: If you want, add lime juice and cilantro.

chelsea’s recipe tip

My Fave Things To Serve With Southwest Corn Chowder

Cornbread: Or try my Cornbread Muffins.
Light Garden Salad: Light and lively!
Roasted Vegetables: The reliable healthy side.
Tortilla Chips: It is satisfying to crumpling a few on top and dipping the rest.
Dinner Rolls: Ideal for sopping up the broth.
Black Bean Quesadillas: reliable for dunking.

A bowl of the southwestern corn chowder with black beans, generously topped with green onions, melted cheese, and sliced avocados, ready to be enjoyed.

Storage

Refrigerate: Leftover Southwest Corn Chowder is best enjoyed within five days.
Freeze: In freezer-safe containers or bags for two or three months. Thaw in the fridge overnight.
Reheat: Heat on a low burner on the stove, stirring occasionally.