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Mexican Street Corn & Chicken Chowder

Mexican Street Corn & Chicken Chowder

A simple, spicy southwest chowder goes together in minutes and gets an added boost of creaminess with AE Half and Half.
Adapted from Chelsea's Messy Apron
10 minutes prep time
Prep Time

10 minutes

serves 2
Serves

2

4 to 6 hours cook time
Cook Time

4 to 6 hours

medium difficulty
Difficulty

medium

Directions

  • 1

    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.

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  • 2

    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.

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  • 3

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

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  • 4

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