Description
This hearty Southwest Corn Chowder is a comforting, slow-cooked meal perfect for busy weeknights. Featuring tender chicken, fire-roasted corn, black beans, and diced potatoes, it delivers bold Southwestern flavors in a rich and velvety base. The slow cooker does all the heavy lifting, allowing the spices to meld perfectly with the protein and vegetables. It is a wholesome, family-friendly dish that balances satisfying protein with fiber-rich ingredients, making it an ideal choice for a nutritious and stress-free dinner that brings everyone together.
Ingredients
1 pound boneless, skinless chicken thighs
1 tablespoon minced garlic
1 large red bell pepper, diced
4 cups baby gold potatoes, cut into 1/2-inch cubes
15-ounce can cream-style sweet corn
3 cups frozen fire-roasted corn
16-ounce can black beans, drained and rinsed
4-ounce can diced green chiles
1 teaspoon ground cumin
1 teaspoon smoked paprika
4 cups chicken broth (halal certified)
1 cup shredded Monterey Jack cheese
1/2 cup heavy cream or half-and-half
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Place the chicken, garlic, diced red pepper, and cubed potatoes into the slow cooker.
Add the cream-style corn, fire-roasted corn, black beans, green chiles, cumin, and paprika.
Pour in the chicken broth and stir well to combine all ingredients.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and potatoes are soft.
Remove the chicken, shred it with two forks, and return it to the slow cooker.
Stir in the shredded cheese and heavy cream until melted and combined.
Season with salt and pepper to taste.
Serve warm, topped with fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat. If the chowder becomes too thick after refrigeration, add a small splash of broth when reheating.