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Mexican Street Corn & Chicken Chowder

  • 1 lb. boneless, skinless chicken breasts
  • 2 cloves garlic, minced
  • 1 cup chicken stock or broth
  • 2-14.75 oz. cans cream style corn
  • 1-14.75 oz. can fire-roasted corn
  • 1-15.5 oz. can black beans, drained and rinsed
  • 1-4 oz. can fire-roasted or regular diced green chilies
  • 1-2 teaspoons chipotle chili powder*
  • 1/2 teaspoons paprika (We like smoked sweet paprika.)
  • 1 1/4 teaspoons ground cumin
  • 2 cups Colby or Monterey Jack Cheese, shredded
  • 2 cups AE Half and Half (AE Whole Milk can also be used)
  • Salt and pepper to taste
  • Fresh lime, cilantro, avocado, sliced green onions for garnish
  • AE Mexican Style Dip



Spray a large crockpot with nonstick cooking spray. Trim any fat off the chicken breasts and cut each breast into two pieces. Place in the bottom of the crockpot and add garlic, broth, corn, beans, green chilies and spices.

Stir well. Cover and cook on low for 4-6 hours or until chicken shreds easily. 'Remove chicken and shred. While chicken is removed, stir in cheese and half and half or milk. Add shreded chicken to mix. Season with salt and pepper as desired.

To serve ladle into bowls and top with desired garnishes and add a dollop of AE Dip.

Adapted from htttp://


* The original recipe calls for 2 teaspoons of chipotle chili powder so use less if you don't want as much heat.