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Soup Mexican Easy Idea

Crock Pot Mexican Street Corn Chicken Chowder

A creamy, thick chowder loaded with shredded chicken, charred street-corn flavors, and a lime-cilantro finish—perfect for weeknight comfort food with a Mexican twist.

Prep15 min Cook8h Total8h 15m Makes6 servings Cal/serv560

This chowder brings together the beloved street food flavors of elote—charred corn, cotija, lime, and cilantro—in a slow-cooker format that transforms chicken, broth, and fresh corn into something rich and deeply satisfying. It's a bridge between Mexican street food and classic comfort soup.

Ingredients

Cooking for
6
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Steps

Chef's notes

Use chicken thighs instead of breasts—they stay tender and flavorful over the long cook time. For maximum thickness, don't skip the butter-cornstarch roux; mix it well before stirring in to avoid lumps. Stir in the cream mixture on high heat with the lid off for the final 20-30 minutes so evaporation helps thicken the base. Fresh lime juice and cilantro added at the end brighten the rich, creamy flavors—don't skip them. Cotija adds authentic street-corn texture; feta or queso fresco work if unavailable.

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Added to the cookbook by Meg · Aug 22, 2026 · Last touched by Meg · Aug 22, 2026

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