Cooked - Southwest Corn Chowder

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Southwest Corn Chowder

6.0

Cooking spray

1 pound boneless, skinless chicken thighs (or breasts)

1 tablespoon minced garlic

1 large red pepper (diced)

4 cups baby gold potatoes (cut into small cubes (½-inch))

1 (15-ounce) can cream style sweet corn

3 cups frozen corn

1 (16-ounce) can black beans (drained and rinsed)

1 (4-ounce) can mild diced green chiles (undrained)

1 cup chicken broth

1 tablespoon chili powder

1 tablespoon smoked paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

Salt and pepper

2 cups freshly shredded sharp Cheddar cheese

1 cup half-and-half

1 lime (optional)

3 to 4 tablespoons fresh cilantro (optional)

Toppings as desired

Generously spray a large, 6-quart slow cooker with cooking spray.
Combine 'add first' ingredients in slow cooker. Season to taste.
Stir well. Press everything in an even layer, pressing chicken below everything.
Cover and cook on high for 3 and ½ to 5 hours, on low for 4–6 hours, or until the chicken shreds easily. Turn off slow cooker.
Remove chicken, pull off fat, and discard. Shred meat with two forks or dice with a knife.
While shredding chicken, add cream and stir through. Add in freshly shredded Cheddar gradually, stirring until melted before adding more.
Return shredded chicken and stir through. Add the juice from 1 lime and cilantro if using. Taste and adjust seasoning until flavors sing!
Ladle soup into bowls and add desired toppings.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Chowder

CuisineSouthwestern

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 22 weeks ago

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