Friday, May 18, 2018

Mexican Chicken Corn Chowder


Is it just at my market, or is corn all over the place at yours too? This is not corn season, but I have seen loads of it at local markets, and for a decent price. I expected it to be tasteless and a bit on the dry side, but it was actually quite good. Whenever I can get my hands on ears of decent corn, I like to make corn chowder.

Today I combined a recipe for chicken enchilada chowder, with corn chowder, and came up with what I'm calling Mexican Chicken Corn Chowder. It’s positively addictive, with just the right amount of heat and loads of flavor. If you like your soup a little hotter, double up on the jalapeƱos. This is easy to put together, because you throw everything into the crockpot add forget about it. And I mean this literally. This afternoon, I got sidetracked watching the ball game, had the doors and windows open, and thought somebody in the neighborhood was cooking something wonderful because I could smell the aroma coming in through the door. Nope, it turned out to be me! It was the chowder.
Mexican Chicken Corn Chowder

1 pound boneless skinless chicken breasts
2 cloves garlic, minced
1 ½ cups chicken stock, preferably
homemade
1 14.75-oz. can cream-style corn
2 ears of corn, husked, roasted, and sliced from the cob
½ cup diced
Melissa’s Pickled JalapeƱos
½ cup diced
Melissa’s Fire Roasted Sweet Red Peppers
1 15.5-oz. can black beans, rinsed and drained
2 teaspoons chili powder
½ teaspoon smoked paprika
1 ½  teaspoons ground cumin
1 ½ cups freshly grated Monterrey Jack cheese
1 cup heavy cream
Salt and pepper to taste
Garnish as you see fit

Spray a six-quart crockpot with Pam. Add all of the ingredients, give it a stir, and cook on low for six hours. During the final half hour of cooking, remove the chicken, shred it, and return it to the crock. Season to taste with salt and pepper. Garnish any way that you like. For my tastes, I enjoy a sprinkling of Cojita cheese and scattering of freshly chopped chives.

Another delicious slow cooked soup with a Mexican bent can be found in this recipe for Slow Cooker Chicken Tortilla Soup.
 

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3 comments:

Debbie - Mountain Mama said...

This looks amazing, Pattie!!!! And of course I love anything I can put in the crockpot and forget about....or go to work and come home to a nice meal all ready to go! This is going on my make asap list!

Linda said...

Pattie what are you doing to me! Lordy that looks good! My husband isn't a huge soup fan, so I make myself a big pot of soup about every 2-3 months and freeze it in 1-1/2 to 2 cup batches. This is going to be my next pot!

Marigene said...

Yummy! And yes, you are right about an abundance of good corn being available out of season! Some of the best I have had in quite some time, to be truthful.