Creamy White Chicken Chili Corn Chowder

Cheesy, creamy, and you have to serve it up with all the toppings + homemade honey butter beer bread on the side. Use up all the corn this weekend, it’s chowder season!

By @halfbakedharvest

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 6 strips thick-cut bacon
• 1 medium yellow onion
• 4 cloves garlic
• 4 cups yellow corn kernels
• 1 large 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 large poblano peppers
• 1 large jalapeño
• 2 cups milk
• 4 ounces cream cheese
• 0.75 cup salsa verde
• 2 cups shredded cheddar cheese
• 0.5 cup fresh cilantro
• 1 large avocado
• 1 cup cheddar
• 1 cup yogurt

Instructions

1. Cook the chopped bacon in a large pot over medium heat until crispy.
2. Remove the bacon from the pot and set aside. In the same pot, cook the chopped onion until translucent.
3. Add the chopped garlic to the pot and cook until fragrant.
4. Add the corn kernels, cubed potato, chicken, ground cumin, smoked paprika, and chili powder to the pot. Stir to combine.
5. Add the chicken broth to the pot and bring to a simmer. Cook until the chicken is cooked through and the potatoes are tender.
6. Add the chopped poblano peppers and jalapeño to the pot. Stir to combine.
7. Add the milk, melted cream cheese, and salsa verde to the pot. Stir until the cream cheese is fully incorporated.
8. Stir in the shredded cheddar cheese until melted and combined.
9. Serve the chowder topped with the cooked bacon, chopped cilantro, avocado, extra cheddar, and yogurt.