White Cheddar Corn Chowder

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.

Recipe Ingredient Notes

To make our white cheddar corn chowder recipe, you need the following ingredients:

• Butter
• Onion
• Garlic
• Chicken broth
• Ground cumin
• Skinless chicken breasts
• Half and half
• Shredded white sharp cheddar cheese
• Cream-style corn
• Chopped green chiles
• Fire-roasted tomatoes
• Cilantro
• Tortilla chips

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

• Stock Pot (10 qt)
• Spoon (Wooden)
• Ladle
• Soup Bowls
• Chef Knife
• Cutting Board

How to Make White Cheddar Corn Chowder

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.

Recipe Notes

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.

Storage Suggestions

• 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.

Explore More Delicious Soup Recipes

Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.

• 20-Minute Chicken and Dumplings
• Chicken and Broccoli Cheese Soup
• Chicken Enchilada Soup
• Chicken Noodle Soup
• Chicken Pot Pie Soup
• Chicken Tortellini and Vegetable Soup
• Creamy Chicken and Potato Soup
• Creamy Chicken and Rice Soup
• Creamy Chicken Fajita Soup