# Mexican Street Corn Chicken Chowder

Chelsea's slow-cooker chowder, made meatier and hotter — triple the chicken, four times the garlic, jalapeños and Aleppo pepper.

Source page: https://madebetterwithbutter.com/recipes/street-corn-chicken-chowder/
Originally from: Crockpot Mexican Street Corn & Chicken Chowder (Chelsea's Messy Apron) — https://www.chelseasmessyapron.com/crockpot-mexican-street-corn-chicken-chowder/

- Category: Slow cooker, Soups, Chicken
- Prep: 25 min
- Cook: 4–6 hr low
- Serves: 6 bowls
- Pot: 6-quart slow cooker (about 5 quarts at 1x)

## Changes from the original
- **Start with butter and onion.** An onion softened in 4 tbsp butter, with the garlic added after, instead of a sprayed-out crock. It builds the base before anything goes in the pot.
- **Four times the garlic.** 8 tsp minced instead of 2 tsp.
- **Three times the chicken.** 3 lb of thighs instead of 1 lb, for a meatier chowder.
- **More heat.** A can of diced jalapeños alongside the green chiles, plus 1 tbsp Aleppo pepper.
- **Heavy cream only.** 2 cups heavy cream rather than half-and-half.

## Ingredients

### Base
- 4 tbsp butter _(added)_
- 1 yellow onion, diced _(added)_
- 8 tsp minced garlic _(changed; original: 2 tsp)_

### Into the slow cooker
- 3 lb boneless, skinless chicken thighs, trimmed and cut into cubes _(changed; original: 1 lb)_
- 2 cans (14.75 oz) cream-style corn
- 1 1/2 cups frozen corn
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chiles, undrained
- 1 can (4 oz) diced jalapeños _(added)_
- 1 cup chicken stock

### Spice bowl
- 1 tbsp Aleppo pepper _(added)_
- 2 tsp chili powder
- 1 1/4 tsp ground cumin
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper

### To finish
- 2 cups shredded sharp cheddar
- 2 cups heavy cream _(changed; original: half-and-half or cream)_
- sour cream, avocado, cilantro, lime, hot sauce, for the table

## Steps
1. Get everything ready before the heat goes on: trim the chicken thighs and cut them into cubes, measure all the spices into one small bowl, and open every can.
2. Melt the butter in a skillet over medium heat and soften the onion, about 5 minutes. Add the garlic and stir until it smells good, about a minute.
3. Scrape the onion and garlic into the slow cooker. Add the chicken and the bowl of spices and stir until the chicken is coated.
4. Tip in the cans — cream-style corn, black beans, green chiles, jalapeños — plus the frozen corn and the stock. Stir.
5. Cover and cook on low for 4–6 hours (or high for 3–5) until the chicken is tender.
6. Stir in the cheddar and the heavy cream, let it warm through, then taste for salt and pepper.
7. Ladle into bowls and let everyone add their own toppings.

## Notes
- Cubed thighs need no shredding. Bigger pieces work too — pull them out at the end, shred with two forks, and stir them back in.
- Rotisserie chicken works if you're short on time, but raw thighs are just as easy in a slow cooker and stay juicier.
- At 2× this won't fit a 6-quart cooker.