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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.
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
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.
Watch the How-To Reel
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 post was originally published on August 30, 2023
This was such a yummy soup, wanted to try it while we still had fresh corn. Made it with your beer bread. It’s a keeper recipe.
Thanks for so many great recipes.
Sounds like you nailed this recipe! Thanks for trying it out! xT
Made it tonight! Everyone raved about it! A new favorite in this house for sure 🙂
Do you have any advice on making this into a crockpot meal?
Hi Nicole! You could probably just follow the same instructions/order of adding things to the crockpot and cook on high for 4ish hours! Then just blend and add the chicken and enjoy! xT
Thanks so much! I’ll let you know how it goes!
I don’t do pork. Is the chowder okay without the bacon?
Yes, you can definitely leave out the chowder! xT
Very delicious and easy to make. Can’t wait to make it for our next tailgate!
Thanks so much for trying out this chowder Mary!
Great repeat recipe!! Only thing I changed was I used Spanish cooking chorizo instead of bacon. Turned out great!!
Thank you so so much for trying out the recipe! Have an awesome weekend! xT
This is absolutely delicious! It will be made many times over the fall and winter months. I doubled the recipe so I can share with family and friends. It is a winner for sure! Thank you, Tieghan!
Thank you Bobbie! xT
I can’t wait to try this recipe. I love chicken chowders n poblanos. This has got to be Heaven. Thanks.
I hope you loveee this chowder! xT
Is it possible to make and enjoy this without potato or with a substitute? I’m not able to digest potatoes, but don’t have other food limitations.
Hi there! You could definitely omit the potatoes and just add in some more corn and peppers! xT
Do you have any recommendations for a substitution for cream cheese or milk in this recipe.
You could use coconut milk to sub in for the heavy cream!
Are you putting the shredded chicken in the blender as well? Or just adding it back in at the end? Thanks!
I was wondering the same thing.. do you blend the chowder and then add the chicken back in?
Hi Beth! Just add it back in at the end! xT
You would add the chicken to it after everything is blended.
What’s the ability to freeze this? Thsnks
I haven’t ever tried freezing this recipe! I’m so sorry! xT
Curious, what is in the photo that looks like pads of butter on top of chicken? Did I miss something in the instructions? Thanks.
That is a photo of her beer bread batter before baking, not of chicken. It’s a great recipe and is mentioned as a suggestion to make a side dish to have with the chili.
Ah, thanks, Shelley. Now I see it! Not sure why I thought it was chicken?!?
Hi there! Are you referring to the photo of the beer bread? The recipe is on my blog! xT
Yes, now I see it. I was perplexed by the beer can and did not put two and two together when you mentioned the beer bread in the recipe. Thanks!
The pablano and jalapeños peppers are only added to simmer in the end?
Yes, they just simmer at the end! If you’d like them softer you can add them in sooner! xT
I’ve never run to the store faster to get the ingredients for this soup! LOL soooo amazingly delicious! I felt like I made a very fancy meal. Flavors are on point. Thank you Tieghan, you are a recipe genius!!
Thank you sooo much Claudia! xT
Sounds like a great combination of flavors!
Thank you so so much Becky! xT