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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 was delicious! I basically followed the recipe except for sauteeing the onion, poblanos and jalapeno together in the bacon fat in the beginning rather than adding them at the end since I didn’t think they’d be cooked to our liking that way (plus I could chop them all together in my food processor and save time and effort). It turned out to be a hearty, tasty soup that I’ll definitely make again!
Thanks so much for your feedback, Helen! I love to hear that this recipe turned out well for you and appreciate you making it:) xT
Great recipe! Only tweak I made was using a rotisserie chicken I shredded since I had it on hand. Yummy flavor!
Thanks so much for making this recipe, Jennifer!! Love to hear that it turned out well for you! xT
Giving this recipe 5 stars even though I did not follow it completely. I liked throwing in the chicken thighs whole and then shredding, that kept the meat from drying out during cooking. Didn’t have Poblanos or Jalapeños so I used canned green chilis which worked just fine. I used less cheese but it was still very flavorful and left out the milk, didn’t need it. I will be making this again.
Hi Diane,
Thanks for your comment and trying this recipe! I am so glad it turned out well for you! Have a great day:)
Excellent! Made as directed and added mushrooms!
Hey Steph,
Happy Sunday!!🍂 Thanks a bunch for making this recipe and your review, so glad it was enjoyed:) xx
Trying this tonight! Maybe I’m overlooking it but do you have the full nutritional info aside from calories? Trying to plug into my WW app. Thank you!
Thanks for sharing your feedback Lizzy, we will take this into consideration! I hope you love the recipe! xx
So, so good! Made a couple of tweaks to lighten it up and it is still decadent and so flavorful. Instead of 2 C milk, I did an extra cup of broth (hate not using the whole container) and 1/2 C half & half. I also added about 3/4 C cheese and it’s still cheesy and delicious. Will definitely be making again, thank you!
Thanks so much for trying out the recipe! 🙂 xT
So good!!! I used sweet potato instead of russet so the color was a tad off but still delicious!!!
Thank you so much for trying out the recipe! Have an awesome weekend! xT
This is delicious! I was light on potato so added some honeynut squash because we have so much from the garden! Small diced like the potato and added at the same time. I added a little extra broth up front so didn’t need the milk – it was plenty creamy after the immersion blender, cream cheese and cheese. Thoughts on whether this is freezable with the cheese/cream cheese (no milk)? Thanks for the recipe!
Thank you so so much for trying out this recipe! So glad you enjoyed it! xT
If you wanted to know if you could do this in the crockpot – yes! Followed the directions except skipped the bacon, cut chicken in chunks and cooked in the slow cooker for 5 hrs on low. Potatoes and chicken were perfect. No other changes. Tip: Add the cream cheese to chowder in the blender so it blends easily. Perfect for a lazy fall day.
Hi Jill! Thank you so so much for trying out this recipe! So glad you enjoyed it! xT
Hey! So you cooked in crockpot for 5 hours, then took some out and blended? TIA!
Delicious! Highly recommend! I left out the bacon because I was pinched for time. I just sautéed the onion in a Tbs. of olive oil and followed the remainder of the recipe. It tasted amazing on our first night of colder fall temps.
Thank you so much Lynette! xT
Yum! I made it with mushrooms instead of chicken, and cut the milk and cream cheese in half.
Thank you so so much Stephanie! xT
Omg! I made this and the beer bread tonight. Followed the recipe exactly (minus cilantro simply bc my husband isn’t a fan). It was delicious. The combo of chowder and beer bread was the perfect fall dinner. The beer bread will now be one of my go to recipes. Will definitely be making again. Adding this one to the recipe book. Thank you!
Thank you so much for trying out the recipe! Have a great week! xT
I’m wondering if I can make this in a crockpot?
Hey Melinda, yes that should work just fine! xT
Yes, just did. Chunked my chicken to cook faster and used 5 hr on low. Perfect.
Tieghan! Can I tell you that I make corn soup on thanksgiving last two years, made this recipe today and my 9 year old licked the bowl clean 🙈😂; insanely delicious doesn’t begin to describe your recipe; I only added 2 more bags of frozen corn to make it extra thick otherwise ì followed your recipe to the T; forget the corn soup I make this is my new to go recipe for thanksgiving and Christmas; thank you so much God Bless you; this is truly the best
Thank you for taking the time to try out this recipe! So glad to hear you enjoyed it! xT
Delicious!
A couple notes for next time. I’d add 3/4 of the corn, then save the 1/4. I’d also add half the poblano in with the onion. Would also add the potatoes a little earlier. I’d use an immersion blender to blend the whole soup, then add the remaining pepper and corn back in for a little crunch. Definitely spicy depending on the salsa verde you get!
Thank you for taking the time to try out this recipe! So glad to hear you enjoyed it! xT