Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chicken Street Corn Chowder with Cream Cheese and Cotija Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 12 reviews

This Chicken Street Corn Chowder offers a creamy, comforting twist on classic corn chowder by incorporating charred corn, tender chicken, white beans, and a blend of smoky spices. Perfect for cooking either on the stovetop or in a slow cooker, this recipe delivers rich flavors with a smooth, thickened base complemented by tangy cotija cheese and fresh lime juice.

  • Total Time: 55 minutes (Stovetop) / 4 to 7 hours (Slow Cooker)
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 3 cups corn (fresh or frozen and 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

  1. Char the Corn: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the corn and cook undisturbed until lightly charred in spots, about 3 to 4 minutes. Stir and cook 2-3 more minutes, stirring occasionally. Remove corn to a bowl and set aside.
  2. Sauté the Base: Using the same pot, heat butter over medium heat. Add the finely chopped yellow onion and ¼ teaspoon of kosher salt. Sauté for 3 to 4 minutes until softened. Sprinkle in granulated garlic, mild chili powder, and smoked paprika. Cook for about 30 seconds, stirring frequently, until fragrant.
  3. Add Chicken and Simmer: Add the chicken, chicken broth, white beans, charred corn, and remaining 1 teaspoon of kosher salt to the pot. Cover and bring to a boil, then reduce heat to a gentle simmer. Cook covered for 20 to 30 minutes until the chicken is cooked through and tender, timing depending on chicken cut size.
  4. Partially Blend Chowder: Turn off heat. Remove chicken to a cutting board; shred with forks or dice into 1-inch chunks. Use an immersion blender to blend 1 to 2 cups of the chowder directly in the pot, or transfer 1 to 2 cups to a stand blender, blend until smooth, then return to pot. This thickens the chowder while maintaining texture.
  5. Add Cream Cheese, Cheese, and Chicken: Ladle about 1 cup of broth into a small bowl. Whisk in cream cheese until fully melted and smooth. Stir this mixture, crumbled cotija cheese, and shredded chicken back into the chowder pot until combined.
  6. Finish with Lime and Serve: Stir in fresh lime juice, taste, and adjust salt if necessary. Ladle the chowder into bowls and top with additional cotija or feta cheese and any preferred garnishes.
  7. Slow Cooker Version: Follow steps 1 and 2 to char corn and sauté onion base on stovetop. After adding garlic, chili powder, and smoked paprika, turn off heat and add ½ cup chicken stock scraping up browned bits. Transfer base to a 6-quart slow cooker, add chicken, remaining broth, white beans, charred corn, and salt. Cover and cook on high for 4-5 hours or low for 6-7 hours until chicken is tender. Follow steps 4-6 to blend and finish chowder.

Notes

  • Chicken thighs are juicier and more flavorful, but breasts can be used if preferred.
  • For extra smoky flavor, broil corn before cooking or use char-grilled corn.
  • White beans add creaminess and protein; cannellini or great northern beans are good substitutes.
  • Cotija cheese can be replaced with feta for a similar tangy flavor.
  • If you don’t have an immersion blender, careful use of a regular blender works well; blend in batches.
  • Adjust the level of chili powder to suit your spice preference.
  • This chowder pairs well with warm crusty bread or tortilla chips for added texture.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes (Stovetop) / 4-7 hours (Slow Cooker)
  • Category: Soup
  • Method: Stovetop and Slow Cooking
  • Cuisine: American

Find it online: https://monicarecipes.com/chicken-street-corn-chowder-with-cream-cheese-and-cotija-recipe/