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.
Serving8
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
Calories: 437 kcal · Carbohydrates: 35 g · Protein: 19 g · Fat: 26 g · Saturated Fat: 12 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 74 mg · Sodium: 759 mg · Potassium: 400 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 820 IU · Vitamin C: 12 mg · Calcium: 348 mg · Iron: 2 mg