Crockpot Mexican Street Corn & Chicken Chowder Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine the chicken, potatoes, corn, onion, garlic, cumin, paprika, salt, and pepper.
• STEP 2.Pour in the chicken broth and stir to combine.
• STEP 3.Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
• STEP 4.Remove the chicken from the slow cooker and shred it using two forks.
• STEP 5.Return the shredded chicken to the slow cooker.
• STEP 6.In a small bowl, whisk together the cornstarch and milk until smooth.
• STEP 7.Stir the cornstarch mixture into the slow cooker.
• STEP 8.Cover and cook on high for an additional 30 minutes, or until the chowder has thickened.
• STEP 9.Serve the Mexican street corn and chicken chowder with a sprinkle of cotija cheese, chopped cilantro, and a squeeze of lime.

Storage and Serving

• Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the chowder in a saucepan over low heat until heated through.
• Serve the reheated chowder with a sprinkle of cotija cheese, chopped cilantro, and a squeeze of lime.