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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
Great recipe and meal, however; the poblano should be sautéd. If you follow the recipe exactly it will be crunchy 🙁
Hey Brittany, So glad to hear this recipe was enjoyed! Thanks for making it and your comment. Happy Sunday! xx
Delicious! My family was so ready for soup season and I was excited to start off with a new one and this got double thumbs up from everyone. To make things easy I used frozen roasted corn and shredded rotisserie chicken I keep stocked in the freezer. Based on other reviews I tossed the peppers in with the onions and it worked out great. This will definitely continue to be in the rotation. Thanks for yet another winner, Tieghan!! 🙂
Hey Cat, Happy Friday! I’m so glad to hear you loved the recipe, thanks so much for making it! xT
Love this recipe. So delicious and perfect to freeze and have later.
Hey Katie, Thanks so much for making this recipe so often, love to hear it always turns out well for you! xT
This is literally OUTRAGEOUS! I changed 2 small things to help me nit waste food, I used frozen corn that I had in my freezer that I had no idea what to use it for, and had leftover rotisserie chicken so I skipped the chicken breast part and subbed frozen corn and added the rotisserie chicken at the end. O~M~G my family was obsessed, I am making a huge batch to freeze and give away to some family members tomorrow – so easy too!!! Keep blessing us with your recipes 😍
Wow thank you so so much for this kind comment! So happy to hear you enjoyed this chowder! Thank you for trying out the recipe! 🙂 xT
This was delicious soup, one of my favorites of all the ones I’ve made from this website. I did chop the jalapeno and poblanos with the onion and saute them all together since I wanted the peppers to be well cooked (and another reviewer said they weren’t), but other than that pretty much followed the recipe. You might want to indicate when to add the chicken back to the soup since the directions don’t say, and I had to go searching in your introductory narrative to find the answer. Definitely one I’ll be making again!
Hey Helen! Thank you so so much for trying out the recipe! I’m so glad you loved this chowder! xT
This is a 10 star recipe I’ve made over and over! It’s delicious!
Hey Melissa,
Fantastic! Thanks so much for making this recipe so often and your comment, so glad it always turns out nicely for you! Happy Sunday! XxT
Absolutely delicious and can’t wait to make again!
Hi Ashley,
Fantastic! I’m so glad you enjoyed this recipe and appreciate you making it! Have a great week! xxT
Very tasty!
Hi Ashley,
Thanks so much for trying this recipe and your comment, so glad to hear it turned out well for you! xx
Whole family loved it. I had roasted poblano and anaheim chilis in freezer so used those instead of fresh. Will definately be in our rotation during soup season!
Hi Natalie,
Awesome!! Love to hear you enjoyed this recipe, thanks so much for making it! Happy Sunday! xxT
Do you leave the bacon grease in the soup pot?
Hey Bridget,
I leave some of it, if you have a lot you can remove it:) I hope you love this recipe! Happy Thanksgiving! xx
Delicious soup with one curious point. The poblano peppers were still very crunchy (raw). Should these be roasted first?
Hey Jodi,
Thank you so much for trying this recipe! Love to hear that it turned out well for you:) Sorry to hear about the peppers, I typically don’t roast them first but you absolutely could do that next time. Happy Thursday! xT
Great recipe!! First time making it, so it went slower than I usually cook, next time I’ll have it down. Soup was so creamy and I even used skim milk, low fat cream cheese and low fat cheddar. I also used frozen corn and it worked great-I didn’t add that until after chicken had cooked and only let it heat before I used an immersion blender to purée a bit of it.
I think next time I would add maybe one can of navy beans, but that’s because as a midwesterner I grew up with beans in my chili😀 Thanks for sharing with us.
Thanks so much, Holiday! I appreciate you trying this recipe and your feedback, so glad it turned out well! Xx
OMG! Just made this and it was a big hit. It’s a keeper!!!
Hey Deb,
Fantastic! So glad to hear this turned out well for you, I appreciate you making it! Happy Friday:) xT
Quick question, do you leave the jalapenos and poblano peppers in small pieces? or should they be in the blender to puree?
Hey Melissa,
I just add those chopped to the chowder after the blending step. Please let me know if you have any other questions, I hope you love this recipe! xT
This one was a big hit with all of my crew. I may make more next time – we had to rock paper scissors for who got to pack the leftovers for lunch. The chicken did take more than 15 minutes but it helped all the flavors simmer to perfection. Definitely going in the rotation!
Hey Rebekah,
Happy Monday! So glad to hear you enjoyed this recipe, thank you so much for trying it! Have a great week! xT
Love it!! I roasted half the corn and the poblanos before adding. I had extra time. How does it freeze? So good!
Hey Stephanie,
Awesome!! So glad to hear this recipe was enjoyed. I appreciate you giving it a try and your feedback! This is a great recipe to freeze. Have the best day! XxT