How can I serve a crowd?

Provide a toppings bar for customers to help themselves. Possible toppings include sour cream, avocado, freshly squeezed lime juice, fresh cilantro, sliced jalapeños, crushed tortilla chips, green onions, and cheese. These toppings give customers options to adjust the heat and texture of their bowls of chili. When making more than one batch of chili, consider using more than one slow cooker instead of cooking one batch in a full six-quart slow cooker.

How can I make it milder?

Substitute regular diced tomatoes for diced tomatoes with green chilies to tone down the spiciness. Other ingredients in the chowder are salsa verde, cumin, garlic, corn, cream, Monterey Jack cheese, and jalapeño peppers. Provide jalapeños on the side so diners can choose to eat the chowder with or without added spice. Provide tortilla chips and limes on the side so diners can add these items to their bowls.

Can I use leftover chicken?

Yes, leftover chicken is listed as an ingredient in this recipe for soup. Other kinds of chicken, including rotisserie chicken and canned chicken, and chicken thighs are listed as substitutes for chicken breasts. Instructions for making this recipe in a slow cooker use chicken breasts. Other prepared chicken products may not need to cook as long in a slow cooker. Tips are provided to help cook other kinds of chicken in the soup without breaking them apart during stirring.

Can I make this chowder ahead?

Yes, the article suggests using this chowder recipe for meal planning. Follow the chowder recipe and store leftovers in airtight containers in the refrigerator once cooled. Chowder may thicken as it cools. This is normal for chowder. Reheat large amounts of chowder on the stove or small amounts of chowder in suitable containers in the microwave.

Can I freeze corn chowder?

Yes, according to the website, corn chowder freezes well. Be aware that the frozen corn chowder may have some textural issues due to ingredients in this recipe, including heavy cream and melted Monterey Jack cheese. Stir the corn chowder well when reheating to reduce textural problems with the cream base. Other tips for serving include using freezeable containers and garnishes.

Slow Cooker Mexican Chicken Corn Chowder With Creamy Corn

By Mason BrooksOct 8, 2026

Prep

10 min

Cook

480 min

Total

490 min

Servings

Level

Easy

Jump to recipe

Serve this chowder as a main course for your family. Ingredients in this soup include shredded chicken and whole and creamed corn mixed with salsa verde and green chile tomatoes to create a mild Mexican-flavored cream soup.

Slow Cooker Mexican Chicken Corn Chowder With Creamy Corn

Boneless, skinless chicken breasts are cooked in chicken broth and canned whole-kernel and creamed corn with liquid, salsa verde, canned diced tomatoes with green chiles, cumin, salt, pepper, and garlic. Corn and corn kernels add texture and flavor. Green chiles and salsa verde add Mexican flavor. Heavy cream and shredded Monterey Jack cheese are added after the chicken is returned to the recipe to reduce cooking time for dairy products.

The chicken should be soft enough to shred at the end of preparation. Reheating the chowder until the cheese is melted and the cream is hot indicates doneness. Do not pre-add cream and cheese; the recipe directions tell you to add cream and cheese after shredding the chicken. Home-grated Monterey Jack cheese will produce creamier chowder than commercially shredded cheese.

Offer toppings so that guests can customize their Mexican dishes with sour cream, jalapeños, avocados, limes, cilantro, tortilla chips, scallions, and other cheeses. Suggested side dishes include white rice, cilantro rice, salad, roasted broccoli, and asparagus. To serve leftover food, reheat it on the stovetop or in the microwave using microwave-safe dishes.

Why you'll love this recipe

It feeds a family of six with chicken and two kinds of corn and other dairy products, One serving from a slow cooker is a large meal.
Picky eaters are allowed to add ingredients to their bowls, Creamed corn makes the chile and salsa verde more appealing to picky eaters.
The crock pot does most of the work, Shredding and adding dairy ingredients in the evening before serving are the only preparation steps required.
Leftover chicken is an acceptable ingredient shortcut, This recipe demonstrates how to include leftover cooked chicken among other ingredients in soup.
A menu with toppings bar lets diners add items such as sour cream, avocado, lime, cilantro, jalapeños, tortilla chips, green onions, and additional cheese to their orders at their seats.
It can be served throughout the year because the dish is hearty enough to be served in cold weather and described as light enough to be served in hot weather.

Instructions

Add the chicken breasts, chicken broth, undrained whole corn, cream-style corn, salsa verde, diced tomatoes with green chiles, cumin, salt, pepper, and minced garlic to a 6-quart crock pot. Stir to combine.

Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Remove the chicken and shred it.

Return the shredded chicken to the crock pot. Add the heavy cream and shredded Monterey Jack cheese.

Stir to combine. Cover and cook on high for 15 to 20 minutes, until the cheese is melted and the cream is heated through.

Serve with your favorite toppings.

FAQ

Serve chowder with white rice, cilantro rice, salad, roasted broccoli, or roasted asparagus. Other ingredients in the chowder are chicken, corn, cream, and cheese. Vegetable side dishes are less filling. Provide condiments such as lime, cilantro, avocado, corn chips, and green onions for customers to add to their chowder.

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