If you’re looking for a delicious and hearty meal that requires minimal effort and maximum flavor, look no further than this Crockpot Southwest Chicken Corn Chowder. With tender chicken, sweet corn, creamy potatoes, and a hint of spice, this chowder is incredibly satisfying and perfect for any occasion. The best part? You can set it and forget it while your slow cooker does all the hard work! In this article, you’ll discover everything you need to know about this easy and mouthwatering recipe that promises to warm your heart and fill your belly.
Why You’ll Love This Crockpot Southwest Chicken Corn Chowder
This Crockpot Southwest Chicken Corn Chowder is a culinary delight, and here’s why:
- Quick and Easy: Simply toss your ingredients in the slow cooker, set it, and relax while the magic happens. No need for extensive prep or complicated cooking techniques.
- Perfect for Beginners: If you’re new to cooking, this recipe is straightforward and forgiving, making it an excellent choice for novice chefs.
- Ideal for the Whole Family: With its mild but flavorful taste, this chowder is sure to please both kids and adults alike. It’s a perfect way to get everyone at the dinner table.
- Economical: With affordable ingredients and the ability to make a large batch, this chowder is budget-friendly, making it perfect for families.
- Versatile: You can customize this recipe to fit your personal taste or dietary preferences. Whether you want it spicier or lighter, there’s room to play with the ingredients.
The Necessary Ingredients
To whip up this fantastic Crockpot Southwest Chicken Corn Chowder, you will need the following ingredients:
- 1 ½–2 lbs boneless skinless chicken (breasts or thighs)
- 3 cups potatoes, peeled and diced ½-inch
- 2 cups corn kernels
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (4–7 oz) diced green chiles
- 1 small onion, finely chopped
- 2 ribs celery, sliced
- 2 medium carrots, diced
- 3–4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup half-and-half or ¾ cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour or cornstarch slurry
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp black pepper
- ¾–1 ¼ tsp kosher salt
- Juice of 1 lime
- 2–3 tbsp chopped cilantro
Notes and Substitutions on Ingredients:
- Chicken: You can use either chicken breasts or thighs depending on your preference. Thighs are generally juicier, whereas breasts are leaner. For a vegetarian version, replace the chicken with beans or tofu.
- Half-and-half vs. Cream: Half-and-half makes the chowder creamy with less fat, but you can use heavy cream for a richer taste. Alternatively, if you want a lighter version, use milk or a dairy-free substitute, like coconut milk.
- Spices: Feel free to experiment with the spice blend. For a kick, add more chili powder or fresh jalapeños.
How to Prepare the Crockpot Southwest Chicken Corn Chowder Step by Step
Getting this chowder ready is a breeze! Just follow these easy steps:
- Prepare the Ingredients: Start by gathering your ingredients and prepping them. Dice the potatoes, chop your vegetables, and mince the garlic.Pro Tip: Having all your ingredients ready to go before you start will make the cooking process smoother.
- Combine in the Slow Cooker: Add the chicken, potatoes, corn, black beans, green chiles, onion, celery, carrots, garlic, spices, and the chicken broth into your slow cooker. Stir everything until well-combined.Pro Tip: Make sure the chicken is submerged in the broth for even cooking.
- Set Your Slow Cooker: Cover your slow cooker and cook on LOW for 5–6 hours or on HIGH for 2½–3½ hours.Pro Tip: The longer you cook on LOW, the more flavors will meld together, so if you have time, choose the LOW setting!
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker, shred it with two forks, and then return the shredded chicken to the pot.Pro Tip: Shredding the chicken while it’s warm makes it much easier to pull apart.
- Make the Roux: In a small saucepan, melt the butter. Add the flour and whisk to form a roux. Gently stir the roux into the chowder until it thickens. Alternatively, for a gluten-free version, you can use a cornstarch slurry instead.Pro Tip: Cook the roux for a minute to eliminate raw flour taste, and gradually add the chowder liquid.
- Add Half-and-Half: Stir the half-and-half or cream into the chowder. Let it cook for an additional 15–20 minutes on LOW until it thickens to your desired consistency.Pro Tip: Mixing in the cream slowly helps create a smooth, creamy texture without curdling.
- Finish Up: Finally, stir in the lime juice and chopped cilantro. Taste and adjust seasoning as necessary.Pro Tip: The lime juice adds a zesty brightness that really elevates the flavors, so don’t skip it!
- Serve with Toppings: Ladle the chowder into bowls and serve with toppings like avocado, tortilla chips, shredded cheese, fresh lime, or scallions.Pro Tip: Setting up a toppings bar allows everyone to personalize their bowl, making it a fun meal.
Serving Suggestions
This Crockpot Southwest Chicken Corn Chowder is scrumptious on its own, but why not enhance your meal with these serving suggestions?
Perfect Pairings
- Drinks: Pair your chowder with a crisp Mexican beer or a refreshing margarita for a delightful match.
- Side Dishes: Serve with warm crusty bread or tortilla chips for crunch and dipping.
Occasions
- Weeknight Dinner: This simple chowder is ideal for a cozy family dinner after a long day.
- Special Occasion Meal: Impress guests at a casual gathering with this hearty dish served in beautiful bowls.
Serving Tips
- Family Style: Serve the chowder in a large pot and let everyone help themselves, making it a communal experience.
- Garnish: Get creative with fresh herbs, crumbled feta, or pickled jalapeños to kick your presentation up a notch.
Storage and Reheating Tips
To ensure that your leftovers remain delicious, follow these storage and reheating guidelines:
Refrigerated
- Duration: Store in the fridge for up to 4 days.
- Type of Container: Use an airtight container to keep the chowder fresh.
Freezed
- If possible: Chowder can be frozen for up to 3 months.
- Packaging: Use freezer-safe containers or bags, leaving some space for expansion.
- Defrosting: Thaw overnight in the refrigerator before reheating.
Reheating
- Best Method: Reheat on the stove over medium heat, stirring occasionally until warmed through. You may need to add a little broth or cream to regain its original consistency.
Guaranteed Success Tips
To ensure your chowder turns out perfectly every time, keep these golden rules in mind:
- Don’t Skip the Searing: While this recipe is designed for the slow cooker, if you have time, searing the chicken before adding it can enhance the flavor.
- Season Properly: Taste your chowder throughout the cooking process. Adjust the seasoning as needed to elevate the overall flavor.
- Add Fresh Ingredients Last: Save the lime juice and cilantro for the end to maintain their freshness and potency.
- Thicker Chowder: If you prefer your chowder thicker, don’t hesitate to increase the roux or add a bit of cornstarch dissolved in cold water.
- Ingredient Quality: Use fresh, high-quality ingredients for the best flavor. It makes a noticeable difference!
Recipe Variations
Want to mix things up a bit? Here are some tasty variations to try:
- For a Spicy Version: Add 1 teaspoon of Espelette pepper or diced jalapeños for extra heat.
- For a Vegan Version: Replace the chicken with black beans and tofu, using vegetable broth instead of chicken broth.
- For a Southwest Twist: Incorporate diced bell peppers and a handful of corn tortillas for added texture and flavor.
- For a Chunky Chowder: Add a can of diced tomatoes or some bell peppers for extra freshness.
- For a Cheesy Twist: Stir in shredded cheese in the last few minutes of cooking for a creamy, cheesy addition.
Frequently Asked Questions (FAQ)
Q: Can I make this chowder ahead of time?
A: Yes! This chowder can be prepped ahead of time. Simply prepare everything in the slow cooker, and keep it in the fridge until you’re ready to cook.
Q: What can I serve alongside the chowder?
A: Crusty bread, a side salad, or tortilla chips complement this chowder wonderfully.
Q: How can I thicken the chowder?
A: If you prefer a thicker chowder, you can add more roux or thicken with a cornstarch slurry.
Q: Can I use frozen vegetables?
A: Absolutely! Frozen vegetables can easily be substituted; just add them directly to the slow cooker, keeping in mind that they might require a little less cooking time.
Q: Is this recipe gluten-free?
A: To make it gluten-free, simply replace the all-purpose flour with cornstarch or a gluten-free flour blend.
Q: Can I make this in a regular pot?
A: Yes, you can cook this chowder on the stovetop. Just bring everything to a gentle simmer and cook for about 45 minutes to an hour, stirring occasionally.
Q: What should I do if my chowder is too salty?
A: If your chowder turns out too salty, adding a peeled potato and simmering it for 15–20 minutes can help absorb some of the excess salt.
With this detailed guide on how to craft the perfect Crockpot Southwest Chicken Corn Chowder, you’re now equipped to make a dish that will impress both family and friends. Enjoy your cooking and the delightful tastes of this comforting chowder!
Crockpot Southwest Chicken Corn Chowder
Ingredients
Main Ingredients
- 1.5-2 lbs boneless skinless chicken (breasts or thighs) Thighs are juicier, breasts are leaner.
- 3 cups potatoes, peeled and diced ½-inch
- 2 cups corn kernels
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (4-7 oz) diced green chiles
- 1 small onion, finely chopped
- 2 ribs celery, sliced
- 2 medium carrots, diced
- 3-4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup half-and-half or ¾ cup heavy cream Half-and-half for less fat, cream for richness.
- 2 tbsp butter
- 2 tbsp all-purpose flour or cornstarch slurry Use cornstarch slurry for gluten-free version.
- 1.5 tsp chili powder Add more for a spicier flavor.
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp dried oregano
- 0.5 tsp black pepper
- 0.75-1.25 tsp kosher salt Adjust to taste.
- 1 lime Juice of 1 lime For brightness in flavor.
- 2-3 tbsp chopped cilantro Add at the end for freshness.
Instructions
Preparation
- Gather and prep your ingredients: dice the potatoes, chop your vegetables, and mince the garlic.
- Add the chicken, potatoes, corn, black beans, green chiles, onion, celery, carrots, garlic, spices, and the chicken broth into your slow cooker. Stir until well-combined.
Cooking
- Cover your slow cooker and cook on LOW for 5-6 hours or on HIGH for 2½-3½ hours.
- Remove the chicken from the slow cooker, shred it, and return it to the pot.
- In a small saucepan, melt the butter, add the flour, and whisk to form a roux. Stir into the chowder until it thickens.
- Stir in half-and-half or cream into the chowder and let it cook for an additional 15-20 minutes on LOW until desired thickness.
Finishing Touches
- Stir in lime juice and chopped cilantro. Taste and adjust seasoning.
- Ladle the chowder into bowls and serve with toppings like avocado, tortilla chips, shredded cheese, fresh lime, or scallions.