Dinner Tonight: Spicy Chicken Corn Chowder

I am always looking for new ways to make a corn chowder.  We just love, love, love a yummy (and hearty) bowl of soup for supper.  This meal is perfect for those busy days when you just want to walk in the door and eat.  Bubbling away in your slow cooker all day, dinner will be a breeze to pull together.  
Now, I made mine kind of spicy using regular Rotel tomatoes and pepper jack cheese but you could absolutely make it more mild by substituting mild Rotel and cheddar.  Either way, your family will love it!
This recipe serves 4 adults.

Shopping List
1 pound of boneless, skinless chicken breasts, uncooked (if you’re using frozen, it might need to cook a little longer)
1 (10 oz) can of Rotel tomatoes, do not drain
1 (4 oz) can of chopped green chiles, do not drain
1 (14 oz) can of creamed corn
1 (10 oz) can of cream of chicken soup
1 cup of chicken stock or water
1 tablespoon chili powder
2 cups frozen corn kernels
Shredded cheese and/or chopped green onions to garnish
In your slow cooker, layer the first 7 ingredients.
Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.  About 30 minutes before you’re ready to eat, remove the lid and shred the chicken up right inside your slow cooker using two forks.  Stir in your frozen corn, return the lid and continue to cook another 20 or 30 minutes on the low setting.
Ladle your soup into bowls and garnish with a little cheese and/or green onions.  Sour cream or tortilla chips would be delicious in this soup too!
Enjoy your warm and cozy soup tonight!
Print Friendly, PDF & Email
  • MorganizewithMe November 26, 2013 at 11:06 am

    This looks delicious and perfect for a busy night! Yum!

  • Becky M November 26, 2013 at 1:52 pm

    This looks amazing! My husband would love this too – bookmarking for later!


  • E.C. Anderson November 26, 2013 at 3:30 pm

    Oh man, do I love a good corn chowder! Even better if it's spicy yumm yumm! I'm hoping to get a slow-cooker soon, so this is definitely going to be one of the first things I make!

    Elyse @ Cuddly as a Cactus

  • Sabrina November 26, 2013 at 3:53 pm

    WOW!!! Can't wait to try this!! I love that it doesn't have milk in it…I usually won't even touch a chowder because it's milk based (I'm weird, I know!)….but THIS one sounds yummy!!!

  • Jaren November 26, 2013 at 6:55 pm

    This looks great and EASY!

  • aleesha banks November 29, 2013 at 8:19 am

    So beautiful, heavenly beautiful ! Love this !!!!!!!!!!!!!!!

    Halloween Cookie Cutters

  • shesneverfull January 9, 2014 at 2:32 pm

    I have this in the crock pot for dinner tonight! I can't wait! It couldn't have possibly been easier to prepare. Thanks!

  • Kelly Ehrenfeuchter January 21, 2014 at 11:40 pm

    Any way to make this vegetarian? Obviously cut out the chicken, but in terms of the cream of chicken soup, suggestions on substitutions?

  • Kelly Ehrenfeuchter January 21, 2014 at 11:46 pm

    Any suggestions on substitutions to make this vegetarian? I love corn chowder, and just omit the chicken, but wondering about a good cream of "insert soup" to substitute!

    • Anonymous January 26, 2014 at 1:06 pm

      I would use cream of mushroom or celery soup.

  • Mix and Match Mama January 22, 2014 at 12:12 am

    Try it with cream of celery soup!! Enjoy!

  • Monsooni January 23, 2014 at 11:39 pm

    I tried this recipe today but since I didn't have any Rotel or green chiles, I used salsa instead. Not a good idea because it really overpowered what was otherwise a very good dish. So I decided to go with the mexican theme by adding black beans and taco seasoning. Next time, I'll be sure to use Rotel or maybe skip the tomatoes altogether since I like simple creamy flavors. Thanks!