Creamy White Chicken Chili Corn Chowder

Serves 1
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Directions

  1. 1Cook the chopped bacon in a pot until crispy, then remove and set aside, leaving the bacon grease in the pot.
  2. 2Add chopped yellow onion to the pot with bacon grease and cook until softened.
  3. 3Add chicken breasts, corn, potatoes, and chicken broth to the pot.
  4. 4Add ground cumin, smoked paprika, and chili powder to the pot.
  5. 5Simmer all ingredients together in the pot until the chicken is cooked through.
  6. 6Remove the chicken from the pot and shred it.
  7. 7Use an immersion blender to blend some of the soup in the pot until slightly creamy, leaving some corn and potato chunks.
  8. 8Add chopped poblano peppers and jalape the o to the soup.
  9. 9Stir in milk, melted cream cheese, and salsa verde into the soup.
  10. 10Stir in white cheddar cheese until the chowder is creamy.
  11. 11Add the shredded chicken back into the pot and stir to combine.
  12. 12Ladle the chowder into bowls.
  13. 13Top with additional shredded cheese, green onions, homemade bacon bits, avocado, and cilantro.
  14. 14Serve the chowder with slices of beer bread.

Ingredients

  • 6 strips thick-cut bacon
  • 1 medium yellow onion
  • 4 cloves garlic
  • 4 cups yellow corn kernels
  • 1 cubed russet potato
  • 1 pound chicken breasts or thighs
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • 3 cups low-sodium chicken broth
  • 2 poblano peppers
  • 1 jalape the o
  • 2 cups milk
  • 4 ounces cream cheese
  • 0.75 cup salsa verde
  • 2 cups shredded cheddar cheese
  • 0.5 cup fresh cilantro
  • avocado
  • cheddar
  • yogurt
  • homemade bacon bits
  • green onions
  • beer bread

Equipment

pottongsimmersion blenderladlebowlsknife

Tips

  • The salsa verde is key for a nice spice.
  • Top with green onions, homemade bacon bits, avocado, and serve with beer bread.
Creamy White Chicken Chili Corn Chowder | Clip Recipe