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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 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: Chowder, Corn Chowder, white cheddar, White Cheddar Corn Chowder
Servings: 8
Calories: 437kcal


  • Large Sauce Pot
  • Wooden Spoon
  • Soup Ladle
  • Soup Bowls


  • 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)


  • 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.


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.


Calories: 437kcal | Carbohydrates: 35g | Protein: 19g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 759mg | Potassium: 400mg | Fiber: 3g | Sugar: 4g | Vitamin A: 820IU | Vitamin C: 12mg | Calcium: 348mg | Iron: 2mg