White Cheddar Corn Chowder Recipe
This thick white cheddar corn chowder recipe is hearty and filling with a Tex Mex like blend of ingredients.
Serving8 servings
Ingredients
- 1 Tablespoon butter
- ½ onion, chopped
- 2 teaspoon 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
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.
Recipe slightly adapted from All Recipes.
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