Add a southwestern twist to your traditional chowder recipes! Sweet potatoes, corn, and chipotle peppers create the most amazing combination of flavors in the slow cooker with a little extra kick. Southwest Corn Chowder is an easy, satisfying main meal for any season.

White shallow bowl of chowder with corn and sweet potatoes with green pepper, onion and sweet potato in background

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What’s To Love About This Recipe

Chowders are hearty and thick and are known for bite-sized amounts of meat, vegetables, or potatoes. This recipe highlights frozen sweet potatoes (already perfectly diced) as the easiest addition to a home-cooked meal.
You have to love slow cooker recipes with no extra prep required! No need to precook or sauté – just chop up the necessary ingredients and add the heavy cream near the end.
Using a can of chipotle peppers in adobo sauce is another simple cooking hack for smoky flavor! Use one or two large peppers (or more if smaller) to flavor the entire pot.
Southwest corn chowder is satisfying enough to be served as a complete main meal or can be served in cup portions alongside other entrées, salads, or sides. You get protein, veggies, and creamy goodness all in one serving!
Adjusting the spice level is easy, and with simple swaps, you can make this dish vegetarian or dairy-free.

Ingredients Needed

Boneless skinless chicken breasts – Dice the chicken breasts into bite-sized pieces. If you prefer to make this recipe vegetarian, swap the chicken for a can of white beans (such as navy beans or Great Northern beans).
Bell pepper – I used a green bell pepper, but any color of pepper will work. Red peppers can add an extra bit of sweetness.
Onion – Use a yellow onion, finely diced. This is the best onion to add a slightly sweet flavor that releases during cooking.
Chipotle chili peppers – Chipotle peppers are dried jalapeño peppers that have turned red and deepened their spice! Use just one or two from a can packaged in adobo sauce. You can also swap the canned peppers for chipotle chili powder if needed – just start with ¼ teaspoon and add more as needed.
Minced garlic – Add 2 teaspoons of jarred minced garlic for convenience.
Frozen cubed sweet potatoes – A bag of frozen sweet potatoes is always a good option to keep in your freezer! They are the easiest addition to slow cooker meals and maintain excellent flavor and texture. If you need to swap the frozen potatoes, instead use two medium-sized sweet potatoes, peeled and chopped.
Yellow cornmeal – Instead of using cornstarch or regular flour, yellow cornmeal also thickens soup bases and adds to the southwestern flavor of this chowder. It also contributes to the smooth, thick texture.
Can of creamed corn – Once again, use a canned veggie as an easy solution to prep a delicious meal in minimal time! Creamed corn adds richness to the chowder base.
Frozen corn kernels – A cup of frozen corn provides a good balance to the softer textures of sweet potato and creamed corn.
Heavy cream – Is it truly a chowder without rich heavy cream? If you’d rather keep this meal dairy-free, swap coconut milk as another creamy alternative.
Chicken broth or stock – Finally, a little added broth or stock will complete the tasty soup base! (Use vegetable broth for a vegetarian chowder.)

Cubed chicken, white onion, canned cream corn, frozen cubed sweet potatoes, chipotle peppers, frozen corn, garlic, green pepper, cream, broth and cornmeal

How To Make Southwest Corn Chowder In The Slow Cooker

Chop chicken into bite-sized pieces and place them in the slow cooker.
Remove ribs and seeds from the bell pepper and chop it into small pieces.

Chopped chicken on cutting board next to slow cooker with cubed chicken

Chopped chicken breast in slow cooker next to cutting board with chopped and sliced green bell pepper

Remove the outer layer of the onion and dice finely.
Remove the chilies from the can and finely dice.

Slow cooker of raw cubed chicken next to cutting board of chopped onion

Cutting board with chopped chipotle peppers next to slow cooker of chopped chicken breasts

Add all ingredients, except cream, to the slow cooker and stir to combine.

White oval slow cooker filled with frozen corn, creamed corn, onions, garlic, chipotle peppers and onions

Cover and cook on high for 2-3 hours or low for 4-6 hours.
Stir in cream, turn the slow cooker to high heat, and cook for an additional 30 – 45 minutes.
Serve with a topping of fresh chopped cilantro or as desired.

Slow cooker of southwest corn chowder with ingredients

What To Serve With Southwest Corn Chowder

You don’t need to wait for “soup weather” to try Southwest Corn Chowder. It’s delicious year-round!

Serve a bowl with a cornbread muffin, tortilla chips, or soup crackers. Or, serve cup-sized portions alongside a fresh green salad topped with Zesty Lime Jalapeno Ranch Dressing.

Add any extra toppings you like! Top with shredded Monterey Jack cheese, crispy tortilla strips or sliced green onions and cilantro. Sprinkle a few crushed red pepper flakes or dice a fresh green jalapeño for extra spice in individual servings.

White bowl of southwest corn chowder next to basket of saltine crackers

Storing and Reheating

This is a great recipe for leftovers! Let the chowder cool, then portion into sealed containers to store in the fridge for up to 3 days. Freeze for up to 3 months and defrost in the fridge before reheating.

Reheat on the stove on low to medium heat.