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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 sour cream, and avocado too. Great on its own, but even better with a side of homemade beer bread.
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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 ingredient 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 recipe 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 boneless skinless chicken breasts. 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 love using tortilla chips, greek yogurt, fresh limes, and cilantro.
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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This is a perfect cozy meal prep staple! I left out the cream cheese and didn’t feel like anything was missing. I roasted the poblanos in my air fryer before adding them and it brought out their flavor well
Hey Nikki,
Thanks for trying this recipe and for the feedback, I can’t wait to hear what you make next!
I made this White Chicken Chili Corn Chowder and the Poblano Chicken Tortilla Soup with the enchilada sauce last week. Both turned out amazing!!! They both have some of the same ingredients which was convenient when I grocery shopped, but they turned out so different from each other that we didn’t mind having them both during the same week. Served this White Chicken Chili Corn Chowder with warm cornbread, and served the Tortilla Soup with chips. For this chowder I was actually able to find fresh corn on the cob at Costco this time of year (January) and it made all the difference. After stripping the corn, I simmered the empty cobs in the soup…it added flavor and also helped thicken it. I only pureed a little less than half of the soup and that was plenty-we like to have a little more texture in our soup. I also love Tieghan’s trick of simmering a parmesan rind in soups for extra flavor so I pretty much try and do that every time now no matter what flavor profile I’m using. (They sell the rinds at my Whole Foods year round). I’m also using bone broth in all my soups to increase the protein. Thanks Tieghan for all your great recipes and keep them coming! I’m thinking of making your One Skillet White Chicken Chile Bake this weekend to take to a Superbown Party. Stay tuned! 🙂
Hey Kati,
Happy Monday!! Thanks a bunch for making this recipe and your comment, I’m so glad to hear it was a winner!
Words can’t describe how amazing this is. I’ve made like.. 4 or 5 double batches, I freeze it in portions, and have been eating it all winter. It’s crack soup lol. I think the only thing I do differently is cook the peppers in eith the onions and stuff because I like them soft.
Hey Briana,
Fantastic! So glad to hear you enjoyed this recipe, I appreciate you making it!
I have made this so many times. It freezes well. I double the recipe, freeze it in portions and then reheat for lunch. It is SO GOOD. I don’t eat bacon so I skip that part and just add a little more butter. I just call it crack soup lol.
Thanks so much, Briana! Love to hear this recipe always turns out well for you, I appreciate you making it! Have a great Monday!
Can I substitute canned or frozen corn?
Hi Nancy,
Yes, either one will work well for you! I hope you love this recipe!
Can you confirm when the peppers should be added to the pot? I didn’t read the reviews before making, followed the instructions, and ended up with incredibly crunchy peppers. So frustrated I wasted an entire batch with completely raw peppers inside the soup….especially when many people have asked HBH to correct the recipe, for months now.
Hi Lily,
Very sorry to hear this. The peppers are added in step 4. There is nothing to correct in the recipe, it is correct as written:) Please let me know if I can help in any other way!
I also don’t like the peppers crunchy. I add them with the onions in step 2 and it turns out great.
I’ve been making this soup for years. It is a hit every time with every group! It takes forever to make, but it’s so worth it. The only tweak I make is to blend less quantity than instructed because we like a chunky soup. I have it in the line up for Thanksgiving hosting, and I know everyone will love it. Great recipe, Tiegan!
Love to hear this, Layne! Thanks so much for making this recipe so often and sharing what works well for you! Have a great week!
This is such a hit!! The recipe is simple and straightforward but the taste is complex and flavorful. I highly recommend it, especially on a cool autumn night! I added some homemade cornbread croutons to go with it and it was fantastic. Thanks, Tieghan!
Thanks so much, Summer:) Love to hear you enjoyed this chili, I appreciate you making it! Happy Sunday!
Hey! Looks delicious. How can I convert to this the crock pot? Would love advice. Thanks!
Hi Heather,
So sorry, I have not tested this recipe in the crockpot so I do not have those instructions.
Please let me know if I can help in any other way!
Can this be done with crockpot?
Hi Lindsey,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it!
Can this be froze? Great recipe!
Thanks so much, Wendy! Yes, you can freeze this! Have a great week ahead!
This recipe is a new favorite! I left out the spicy peppers, but it was still incredibly flavorful. Perfect for a cool fall day!
Hi Danielle,
Happy Friday!🎃 Thanks a bunch for making this recipe and your comment, I’m so glad it was enjoyed!
This was PHENOMENAL!! My whole family loved it! I highly recommend. We are making this for a big halloween party. Perfect dish for fall.
Hey Jillian,
Fantastic!🎃👻 I am so glad to hear this recipe turned out well for you, thanks so much for making it!
Loved this one! It took me a little longer to cook than it says here but overall, an easy enough recipe to follow for a beginner. It was delicious and the perfect “Chili” for my family that doesn’t prefer beans. Will make again!
Hey Courtney,
Wonderful! I am so glad to hear this recipe turned out well for you, thanks a lot for making it!🎃👻
You’ve done it again! Such a yummy soup. This is the perfect “summer / fall transition” soup. We made it tonight to celebrate the first day of fall and it could’ve have been any better!
Hey Kelsey,
Thanks for testing this recipe out, I’m thrilled it was a success for you. Have a nice day!