White Cheddar Corn Chowder

This thick White Cheddar Corn Chowder is hearty and filling. With a tex-mex like blend of green chiles, fire-roasted tomatoes, creamed corn and tortilla chips this soup will warm you up on the even the coldest days.

Whether you’re serving this soup as an appetizer or as the main dish, our White Cheddar Corn Chowder is thick, cheesy, and filling.

We added in green chiles, fire-roasted tomatoes, and cumin to take the Tex-Mex flavor to the next level. Added to the creamed corn and sharp white cheddar, it’s a flavor combination dreams are made of.

We serve ours with tortilla chips and fresh chopped cilantro to make the chowder feel like it’s a whole meal.

How to make this corn chowder

In a large sauce pot, melt butter over medium heat. Add onions and saute until soft. Add garlic and saute for another minute.


Add chicken broth and cumin, then bring to a boil. Reduce heat and cover, simmering for about 5 minutes.


Stir in the chicken, half-and-half, cheese, corn, chiles, and tomatoes. Cook and stir over medium-low heat until cheese is melted.


Top with cilantro and tortilla chips. Serve warm.

What type of cheese should I use?

Because this recipe is based mostly on the white cheddar, using a quality cheese will up your flavor and texture. You can substitute the white cheddar for another type of cheese, but for the best taste, we would recommend keeping the recipe as is.

You can get sharp white cheddar from the deli section of pretty much any grocery store, but our favorite cheese off the shelves is Tillamook’s Sharp White Cheddar (this isn’t sponsored, it’s just our favorite). It costs less than a lot of the cheeses behind the counter, but the quality and texture is top notch.

MORE DELICIOUS RECIPES

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!

To store

Keep refrigerated in an airtight container for up to 3 days.

This soup can be frozen. Let it cool completely, then transfer to a freezer-safe container, leaving at least 1/2″ of space from the top to allow for expansion. Store for up to 30 days.

To thaw and reheat, place in refrigerator for 24 hours, then transfer to a stock pot to reheat over medium heat until warmed through. There may be some separation after thawing, but mixing (and using an immersion blender if necessary) will help it come back together.

What to serve with corn chowder

Serves: 8

White Cheddar Corn Chowder

With a tex-mex like blend of green chiles, fire-roasted tomatoes, creamed corn and tortilla chips this soup will warm you up on the even the coldest days.

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 Tablespoon butter
  • 1/2 onion (chopped)
  • 2 teaspoons minced garlic
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 2 boneless skinless chicken breasts (cooked and cubed)
  • 2 cups half-and-half
  • 2 cups shredded white cheddar cheese
  • 1 (14.75 ounce) can cream-style corn (undrained)
  • 1 (4 ounce) can chopped green chiles (undrained)
  • 1 (14.5 ounce) can fire-roasted tomatoes (drained)
  • 1 Tablespoon cilantro (chopped)
  • 2 cups tortilla chips (or strips)

Instructions

  1. In a large sauce pot, melt butter over medium heat. Add onions and saute until soft. Add garlic and saute for another minute.
  2. Add chicken broth and cumin, then bring to a boil. Reduce heat and cover, simmering for about 5 minutes.
  3. Stir in the chicken, half-and-half, cheese, corn, chiles, and tomatoes. Cook and stir over medium-low heat until cheese is melted.
  4. Top with cilantro and tortilla chips. Serve warm.

Tags

Cuisines
American
Courses
Main Course
Soup
Allergy
gluten free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

2039 cal

Fat

135 g

Carbs

126 g

Protein

75 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
5615
https://www.sixsistersstuff.com/recipe/white-cheddar-corn-chowder/

Recipe slightly adapted from All Recipes

Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube

Have you checked out our YouTube channel?
If you do love our White Cheddar Chowder, you’ll love our Chicken Corn Chowder, too. Watch how to make ti below:

Print Friendly, PDF & Email

Comment on this Recipe

Leave a Comment