White Cheddar Corn Chowder

 

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 Time10minutes mins

Cook Time20minutes mins

Total Time30minutes mins

Course: Main Course, Side Dish

Cuisine: American

Keyword: Chowder, Corn Chowder, white cheddar, White Cheddar Corn Chowder

 

Servings: 8

 

Calories: 437kcal

Equipment

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

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.