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.
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best way to store the chowder:
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
- Easy Homemade Cornbread
- Fresh Green Salad
- Buttermilk Biscuits
- Homemade Bread Bowls
- Homemade French Bread
Steph
Serves: 8
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 RecipeIngredients
- 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
- 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.
Calories
Fat
Carbs
Protein
Recipe slightly adapted from All Recipes
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If you do love our White Cheddar Chowder, you’ll love our Chicken Corn Chowder, too. Watch how to make it HERE.
