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Crockpot Mexican Street Corn & Chicken Chowder

Chelsea's Messy Apron
  • 190 minutes
  • Serves


1 lb

boneless skinless chicken breasts or thighs

2 cloves

garlic (minced)

1 cup

Swanson® Organic Free-Range Chicken Stock (or broth)

2 cans

EACH) cream style corn

1 can

fire-roasted corn (or regular canned corn or Mexicorn (this is what is pictured in the photos -- has the added red & green pepper))

1 can

black beans (drained and rinsed)

1 can

fire-roasted diced green chiles

2 tsp

chipotle chili powder (regular chili powder also works)

1/2 tsp



and 1/4 teaspoon ground cumin

2 cups

Colby OR Monterey Jack Cheese (freshly grated; not from a bag)

2 cups

half and half (or heavy cream)

Salt and pepper (to taste)

Optional additions: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado