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I love how food brings back memories of special times in life.  I got this recipe from a friend almost 10 years ago, when I was newly married.  Over the years I have made a few adjustments and it has become a family favorite!

Recently I decided to take this delicious chowder and adapt if for my crock pot, it turned out so yummy! It was simple to throw together and my house smelled wonderful all day long…such a bonus when using the slow cooker.

This recipe is very straight forward, it’s a throw it in and go kind of crock pot dish, which is my favorite kind!  Add the ingredients to the pot (all but the milk and cheese) and let it simmer away all day long.  Then, about 30 minutes before eating time stir in the milk and cheese.  If you like your Mexican chowder spicy, use pepper jack cheese, but if you prefer a more mild flavor stick to the Monterey Jack.  It’s that simple!

  • 4-6 chicken thighs, frozen or thawed
  • 1 onion, diced
  • 3 cups frozen or fresh corn kernels
  • 1 4oz. can green chilies
  • 3 garlic cloves, minced or pressed
  • 1 tsp. cumin
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • 2 cups chicken broth
  • 2 cups milk
  • salt and pepper to taste
  • 1 1/2 cups Monterey Jack or Pepper Jack Cheese, shredded

  • Toppings

  • Cilantro
  • Sour Cream
  • Tortilla Chips

Mexican Corn Chowder

In the base of your crock pot place the chicken, onion, corn, chilies, garlic, cumin, pepper, salt and chicken broth.  Cook on low about 6-8 hours or high for 4.

About 30 minutes before serving remove the chicken and shred with a fork.  THIS PART IS OPTIONAL: If you like your chowder thicker (like I do) blend the soup with a hand blender until the desired consistency is reached, before adding the chicken back in.  If you don’t have a hand blender (I didn’t for years) and still want to blend, remove a few cups and carefully blend in your counter top blender, just be careful, it’s hot!  Then add the blended soup back to the crock pot.

Stir the chicken back in along with the milk and cheese.  Turn the crock pot to high and cook for another 30 minutes, or until heated through.  Adjust salt and pepper as desired and top with cilantro, sour cream, and tortilla chips!