Street Corn Chicken Chowder (Slow Cooker + Stovetop!) Recipe
This Street Corn Chicken Chowder combines the smoky, spicy flavors of charred corn with tender chicken and creamy white beans, creating a comforting and hearty soup perfect for any day. With options for both stovetop and slow cooker preparation, this recipe is versatile and easy to follow. The chowder is finished with cream cheese, crumbled cotija, and fresh lime juice for a deliciously rich yet tangy finish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 3 cups corn (fresh, or frozen-defrosted)
- 1 tablespoon unsalted butter
- 1 yellow onion, finely chopped
- 1¼ teaspoon kosher salt, divided
- 1 teaspoon granulated garlic
- ½ teaspoon mild chili powder
- 1 teaspoon smoked paprika
- 1½ pounds boneless, skinless chicken thighs or breasts
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can white beans, drained and rinsed
- 4 tablespoons cream cheese (about 2 ounces)
- ½ cup crumbled cotija (or feta cheese), plus more for topping
- 2 tablespoons fresh lime juice (from about 1 lime)
Instructions
- Char the Corn: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add corn and cook undisturbed until lightly charred in spots, about 3-4 minutes. Stir and cook another 2-3 minutes, then remove corn to a bowl and set aside.
- Sauté the Base: In the same pot, heat butter over medium. Add finely chopped onion and ¼ teaspoon kosher salt. Sauté for 3-4 minutes until onion softens. Sprinkle granulated garlic, mild chili powder, and smoked paprika over the onion, and cook until fragrant, about 30 seconds, stirring frequently.
- Add Chicken and Simmer (Stovetop): Add chicken pieces, chicken broth, white beans, charred corn, and 1 teaspoon kosher salt to the pot. Cover, bring to boil, then reduce heat to a gentle simmer. Cook covered for 20-30 minutes until chicken is cooked through and tender.
- Partially Blend the Soup: Turn off the heat. Remove chicken and shred or dice into 1-inch pieces. Use an immersion blender to blend 1 to 2 cups of the soup directly in the pot to thicken it while keeping texture. Alternatively, blend 1 to 2 cups in a blender and return to pot.
- Add Remaining Ingredients: Ladle 1 cup of broth into a small bowl, stir in cream cheese until melted and smooth. Add cream cheese mixture, crumbled cotija, and shredded chicken back to the pot. Stir to combine.
- Final Touches: Add fresh lime juice, stir, taste and adjust salt as needed. Serve hot and garnish with extra cotija or your favorite toppings.
- Slow Cooker Version - Char the Corn and Cook Base: Char the corn as in Step 1. Sauté onion with butter, ¼ teaspoon salt, garlic, chili powder, and paprika as in Step 2. Turn off heat and add ½ cup chicken broth to deglaze, scraping brown bits.
- Add to Slow Cooker: Transfer sautéed base to a 6-quart slow cooker. Add chicken, remaining chicken broth, white beans, charred corn, and 1 teaspoon kosher salt. Cover and cook on high for 4-5 hours or low for 6-7 hours until chicken is tender.
- Blend and Finish Slow Cooker Soup: Follow steps 4-6 above to partially blend, add cream cheese, cotija, chicken, and lime juice before serving.
Notes
- You can use either chicken thighs or chicken breasts; thighs will be juicier while breasts cook faster.
- Char the corn well for the best smoky flavor, but avoid burning it.
- Using an immersion blender helps achieve a creamy texture without adding heavy cream.
- The cream cheese adds richness and smoothness to the chowder.
- If you prefer a spicier chowder, consider adding a pinch of cayenne pepper or hot sauce.
- Cotija cheese can be substituted with feta for a similar salty tang.
- Leftovers store well in the refrigerator for 3-4 days and can be frozen for up to 3 months.
