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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.
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!
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.
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.
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.
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.
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
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.
Ingredients
- 6 strips thick-cut bacon, chopped
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 4 cups yellow corn kernels (from about 4 ears corn)
- 1 russet potato, peeled and cubed
- 1 pound boneless, skinless, chicken breasts or thighs
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- kosher salt and black pepper
- 3 cups low-sodium chicken broth
- 2 poblano peppers, seeded and chopped
- 1 jalapeño, seeded if desired, and chopped
- 2 cups milk
- 4 ounces cream cheese, melted
- 3/4 cup salsa verde
- 2 cups shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- avocado, cheddar, and yogurt, for serving
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!
This recipe is absolutely delicious. I mean, SO GOOD. Boyfriend went for seconds even though he was already almost full. Used canned corn and did add in the jalapeño as well. Also used chicken thighs and they did take more than 15 minutes to cook through for me and kept it on medium-low but that’s a non-issue. Enjoyed with some tortilla chips too. YUM. Thanks for another great recipe, T!
Hi Jasmine,
Fantastic! I appreciate you making this recipe and your comment! So glad it turned out well for you:)
Love your recipes! Haven’t missed yet. We are obsessed with the olive oil braised white beans. Can I sub oat milk here? Also, pretty sure the word you want is “ingredient” not “indigent”. Cheers!
Hi Michele! Thanks for letting me know about the typo! And yes you can use oat milk in this 🙂 xT
Would it be okay to make this as above then keep it in a crockpot on warm for several hours?
Yes, totally fine for you to do! I hope you love this recipe! xx
So delicious! My family agreed this is a 10/10!
Thank you SO much Stephanie! Love to hear that you and your fam enjoyed this chowder! xT
Can I make this in a slow cooker? If so, do I follow the recipe as is just in a slow cooker?
Planning to make this for my annual glow ball tournament in Maine but wonder if I can make in advance and freeze?
Hey Jane! I haven’t ever tried that before, but that should work just fine! xT
Can this be frozen or will the dairy make the broth break?
Has you tried this with frozen on canned corn as opposed to fresh ears of corn? I can’t find good, fresh corn in the winter!
You could definitely frozen or canned corn! 🙂 xT
Made this last night, ate it for dinner, lunch today and dinner tonight… needless to say it’s delish! Only thing I did different was not blending. Mostly because I dumped the chicken and realized I forgot. But I like a chunky soup so no harm no foul. Highly recommend! Makes a ton.
Thanks sooo much! Love to hear that this recipe was a success! xT
My family loved this! Another winning recipe!
Thank you so much Lynne! xT
Made this last night. It was sooooo good!! Warm and cheesy and a bit spicy! Topped with avocado and the bacon bits, forgot the green onions but it was still awesome! Hubz and I both loved it!! Winner dinner!!
Thanks for the recipe
Hi Corinne,
I appreciate you trying this recipe and your review, so glad it was delish! xT
Do I add the chicken before I put the soup in the blender? Or after?
Hi there,
You do not want to blend the chicken, so you will add that back in step 4. I hope you love this recipe! xT
Do you think this is OK reheated??
Hi Dee Dee,
Yes, that is just fine for you to do! I hope you love this recipe! xx