White Cheddar Corn Chowder Recipe

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Side Dish

Cuisine: American

Keyword: Chowder, Corn Chowder, white cheddar, White Cheddar Corn Chowder

Servings:

Calories: 437kcal

Equipment

Large Sauce Pot
Wooden Spoon
Soup Ladle
Soup Bowls

Ingredients

1 Tablespoon butter
½ 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 sharp 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.

Notes

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.

Nutrition