This post may contain affiliate links, please see our privacy policy for details.

This simple one pot Creamy White Chicken Chili Corn Chowder is a new favorite. Made with sweet yellow corn, potatoes, poblano peppers, jalapeños, and shredded chicken. Salsa verde is the ingredient that makes this chowder really shine. It’s spicy, creamy and so delicious. Top each bowl of chili with the works – crispy homemade bacon bits, cheddar cheese, a dollop of yogurt, and avocado too. Great on its own, but even better with a side of homemade beer bread.

White Chicken Chili Corn Chowder | halfbakedharvest.com

I have a handful of recipes on this site that I actually make over and over again because we love them so much. I make my 5 indigent honey butter beer bread at least once a month. And more like once a week in the fall. And in the soup department, the only two recipes I make on repeat are my white chicken chili and my chipotle corn chowder.

We just love them so much. I make the corn chowder every single summer and fall. It’s that one summer soup you have to make every season. It’s the perfect chowder.

And my white chili? Well, that really is one of my family’s all-time favorite recipes. I make it multiple times throughout the fall and winter. We love it.

And you all, we really love this chili chowder. I took both recipes and made them into one to create the absolute best white chicken chili.

I’m obsessed with the recipe and I already know I’ll be making it over and over again throughout the fall. It’s delicious and easy to prepare, so we have to love that!

White Chicken Chili Corn Chowder | halfbakedharvest.com

Details

Step 1: crisp up the bacon

Crisp up the bacon in a soup pot. I love to dice mine super small to make homemade bacon bits. They’re so yummy on top of the chili chowder. You can’t skip these!

Pull the bacon out and save for topping the chili.

White Chicken Chili Corn Chowder | halfbakedharvest.com

Step 2: cook the chicken

To the pot, add in the onion and garlic. Let those cook a bit, then add in the potatoes, corn, and chicken. Season that all up with cumin, smoked paprika, and chili powder.

Pour over the broth and let the chicken simmer until it’s cooked throughout and shreds easily. This only takes about 15 minutes.

Step 3: purée the soup

Now pull that chicken out and shred it.

Before you add the chicken back to the soup, purée some of the soup to make it very creamy. I love to leave in a few pieces of corn, then purée the rest.

White Chicken Chili Corn Chowder | halfbakedharvest.com

Step 4: finish the soup

Once the soup is creamy, you can add the chicken back. Mix in the green peppers, the milk, salsa verde, and some cheddar cheese.

Let the broth simmer until it’s thickened up, becomes very creamy, and the cheese has melted. At this point, the soup will be smelling so DELICIOUS.

White Chicken Chili Corn Chowder | halfbakedharvest.com

Step 5: the toppings

The toppings are the real secret here. Most chili is delicious, but what makes a chili recipe over the top good are really yummy toppings. So you have to do them all!

I also love to add beer bread on the side for dipping, it’s a chili/chowder must. Every bowl of soup can benefit from a good simple slice of warm homemade beer bread. It’s delish.

Simple as can be, but every spoonful is so delicious. Think a little spicy, a touch creamy, filled with chicken, peppers, cheese, and all those toppings.

White Chicken Chili Corn Chowder | halfbakedharvest.com

Looking for other corn recipes? Here are some favorites:

Crockpot White Chicken Chili Burrito Bowls

Spicy Buffalo White Chicken Chili

Creamy Corn, Zucchini, and Bacon Chowder

Honey Garlic Shrimp, Corn, and Avocado Bacon Salad

Garlic Herb Corn Carbonara with Burrata

Skillet Creamy Cajun Chicken Lazone with Herby Corn

Lastly, if you make this , be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

White Chicken Chili Corn Chowder

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Calories Per Serving: 662 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

SavePrintEmail

Ingredients

US Customary - Metric

Instructions

  • 1. In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping.
    2. To the pot, add the onion, cook until fragrant, 5 minutes. Stir in the garlic, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the corn, potato, and chicken, then stir in the broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 15 minutes, until the chicken is cooked through.
    3. Pull the chicken out and shred using 2 forks.
    4. Transfer 3/4 of the chowder to a blender and blend until mostly smooth. Return to the pot. Stir in the poblano, jalapeño, milk, cream cheese, salsa verde and cheddar. Cook 10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional milk.
    5. Ladle the chili into bowls. Top, as desired, with bacon, yogurt, cheese, avocado, cilantro, and green onions. Eat and enjoy!
View Recipe Comments

White Chicken Chili Corn Chowder | halfbakedharvest.com

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    LOVE THIS RECIPE SO DANG MUCH!!! I would love a large batch option, how would you approach this recipe in a crock pot? Asking to spread the love at work! Thanks so much!

    Reply

    1. Hi! I haven’t ever tried this in the crockpot before, but I’m sure you could follow the stove top directions in the crockpot! xT

      Reply

  4. 5 stars
    Just made this recipe and oh my goodness it was amazing ! I did make quite a few substitutions so I wonder if the original is even better. Couldn’t find any poblanos so used cubanelles, left out jalapeño because I prefer it to be mild. Also my 2 year old saw me cooking with the corn on the cob and wanted it “on” the cob for dinner so I used three ears of corn plus some frozen corn instead of 4 ears. Still completely amazing highly recommend.

    Reply

  5. This soup is perfect for a grey and rainy night! My husband and I loved it! It’s on the spicier side, but its not overpowering! Must try!

    Reply

  6. 5 stars
    My family went crazy for this soup. I made a triple recipe and it fed 3 families with a tub for the freezer! It was really superb— I used my immersible blender on low and went slowly to check my texture, so I wound up with some chunks of potato, peppers and corn so it was just perfect, especially with crispy bacon, shredded cheese and chopped scallions—oh my gosh! We love all your soups and I’ve made a lot of them, but this may have moved into the #1 spot for “Tieghans” . So amazingly good!

    Reply

  8. 5 stars
    This was delicious!!!!! I often will
    Follow a recipe but make changes to my own tastes. I decided to make this as is and it was fantastic. The toppings make it perfect.

    Reply

  9. 5 stars
    Super delish! The texture was lovely. I had a slight moment of panic as I wanted to know precisely what 3/4 of the chowder would be, then reasoning with myself that it’s personal preference how chunky I want it. Aside from the prep, the cooking time was quick, which made for an easyish weeknight meal. The cleanup was a bit cumbersome, but the meal was worth it. I used a chopper to get nice, uniform cuts of potato and veggies. The bacon on top was truly a must, and I cannot wait for leftovers at lunch today.

    Reply