halfbakedharvest5.0
White Chicken Chili Corn Chowder
Spicy, creamy and so delicious...great on its own, but even better with a side of homemade beer bread!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●blender
📝 Preparation Steps
1
1. In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping.2. To the pot, add the onion, cook until fragrant, ⏱️ 5 minutes. Stir in the garlic, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook ⏱️ 5-10 minutes, until very fragrant. Add the corn, potato, and chicken, then stir in the broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for ⏱️ 15 minutes, until the chicken is cooked through.3. Pull the chicken out and shred using 2 forks. 4. Transfer 3/4 of the chowder to a blender and blend until mostly smooth. Return to the pot. Stir in the poblano, jalapeño, milk, cream cheese, salsa verde and cheddar. Cook ⏱️ 10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional milk.5. Ladle the chili into bowls. Top, as desired, with bacon, yogurt, cheese, avocado, cilantro, and green onions. Eat and enjoy!
garlic, chopped4 clovesground cumin2 teaspoonsjalapeño, seeded if desired, and chopped1milk2 cupscream cheese, melted4 ouncesavocado, cheddar, and yogurt, for serving
Nutrition Facts
calories
662 kcal
serving Size
1 serving
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