Best 11 Chicken White Bean Corn Cheddar Chowder Recipes

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Indulge in a hearty and flavorful culinary journey with our delectable Chicken White Bean Corn Cheddar Chowder, a symphony of comforting flavors perfect for chilly days. This chowder boasts a rich and creamy broth brimming with tender chicken, hearty white beans, crisp corn, and a generous helping of melted cheddar cheese. Each spoonful promises a satisfying blend of textures and a burst of savory goodness. Accompanying this delectable chowder are three additional recipes that offer a delightful variety of tastes and textures. For a crispy and golden appetizer, try our Air Fryer Wontons, filled with a savory mixture of pork and shrimp. If you're craving a hearty and wholesome meal, our One Pot Chicken Teriyaki with Rice is a quick and easy weeknight dinner option. And for those with a sweet tooth, our No Bake Cheesecake Bites are a decadent treat that requires no oven time, making them perfect for any occasion. Let's embark on this culinary adventure and explore the diverse flavors these recipes have to offer.

Here are our top 11 tried and tested recipes!

CHICKEN CHEDDAR CORN CHOWDER



Chicken Cheddar Corn Chowder image

This rich, creamy soup features tender chunks of chicken, crispy bacon, plenty of potatoes and corn, and lots of cheddar cheese. True comfort food on a chilly day.

Provided by Danelle

Categories     Soups

Number Of Ingredients 13

6 slices bacon
1 red bell pepper diced
2 cloves garlic, minced
1/2 cup onion, diced
6 cups chicken broth
3 medium potatoes, peeled and diced
2-3 cups cooked, shredded chicken
1 1/2 cups of frozen corn (or canned)
1/2 cup flour
2 cups half and half
2 cups shredded cheddar cheese
Salt and pepper, to taste
Fresh parsley, for garnish

Steps:

  • In a large Dutch oven, cook bacon until crisp. Remove from pan; crumble and set aside.
  • Add the red pepper, garlic and onion to the pot and cook until vegetables are just tender. Stir in the chicken broth and bring to a boil. Add the diced potatoes and cooked chicken to the pot and simmer until the potatoes are tender, about 10 minutes.
  • In a medium bowl, whisk together the flour and half and half until smooth. Gradually stir the flour mixture into the soup, stirring constantly until soup thickens. Stir in the corn and .
  • Simmer for an additional 10-15 minutes. Remove from heat and stir in cheese and reserved bacon. Season with salt and pepper, to taste. Garnish with fresh chopped parsley, and additional cheese and bacon, if desired.

Nutrition Facts : Calories 540 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 137 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 42 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1182 grams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

CHICKEN AND WHITE CORN CHOWDER



Chicken and White Corn Chowder image

Provided by Sandra Lee

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 strips bacon, roughly chopped
1 medium onion, diced
3 tablespoons flour
One 15-ounce can chicken broth
3 cups milk
3 ears white corn, kernels removed and cobs reserved
2 sprigs fresh thyme
2 1/2 cups shredded chicken from store-bought rotisserie chicken
Salt and freshly ground black pepper

Steps:

  • In a large pot over medium heat, add the bacon and cook until browned, about 5 minutes. Add the onions and cook until softened, about 5 minutes. Add the flour, stirring constantly for 1 minute, until the flour is just slightly golden. Slowly add the chicken stock, whisking constantly to avoid lumps. Whisk in the milk and add the corn cobs and thyme to the pot. Bring to a simmer and cook about 15 minutes, stirring occasionally to infuse the corn flavor into the soup. Remove the cobs and thyme from the pot. Stir in the corn kernels and shredded chicken. Bring back to a simmer, remove from the heat, ladle into bowls and serve hot.

CHICKEN AND CORN CHOWDER



Chicken and Corn Chowder image

In-season corn is so sweet, it's the perfect ingredient for a creamy summer chowder. Make sure to use the back of your knife to scrape off all the starchy liquid from the cobs to get the most flavor of the naturally sweet corn in your chowder.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 ears of corn, shucked
2 tablespoons unsalted butter
4 slices bacon, chopped
1 large onion, 3/4 chopped and 1/4 thinly sliced lengthwise
Kosher salt and freshly ground pepper
1 1/4 pounds Yukon Gold potatoes, chopped
4 cloves garlic, 3 cloves chopped and 1 sliced
1/2 teaspoon smoked paprika
4 to 6 sprigs thyme
4 cups low-sodium chicken broth
1 1/2 cups shredded rotisserie chicken
3/4 cup heavy cream

Steps:

  • Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel-lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside.
  • Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes.
  • Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes.
  • Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes.
  • Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.

Nutrition Facts : Calories 570, Fat 37 grams, SaturatedFat 18 grams, Cholesterol 97 milligrams, Sodium 968 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams, Sugar 10 grams

CHEDDAR CORN CHOWDER



Cheddar Corn Chowder image

Provided by Ina Garten

Categories     main-dish

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 13

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

Steps:

  • In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
  • Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

CHICKEN, WHITE BEAN, CORN & CHEDDAR CHOWDER



Chicken, White Bean, Corn & Cheddar Chowder image

WOW. This is the most delicious chowder I've had in a long time. I didn't have half-and-half or whipping cream so I used evaporated milk. I also didn't have any cheese, but the flavors are so great you can skip it. I added some creamed corn to this because I wanted more corn in the recipe, and I also added an additional can of white beans (personal preference). I loved that I could boil my chicken and have the stock ready. This is a definite make-again recipe courtesy of Spilling the Beans.

Provided by AmyZoe

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

3 slices bacon
onion (large, finely chopped)
1 stalk celery, chopped
2 tablespoons all-purpose flour
1 teaspoon ground cumin or 1 teaspoon thyme
4 cups chicken stock
1 -2 potato (thin-skinned, diced)
2 cups white beans (cooked) or 19 ounces white beans (rinsed and drained)
12 ounces kernel corn (or kernels scraped from 2 corn cobs)
1 cup chicken (cooked and chopped)
1/2 cup half-and-half or 1/2 cup whipping cream
1 cup old cheddar cheese, shredded
salt
pepper

Steps:

  • In a large saucepan set over medium-high heat, cook the bacon (if using) until crisp.
  • Transfer it to paper towels to drain and cool, then crumble and set it aside.
  • If you're not using bacon, heat a drizzle of oil and blob of butter in the saucepan over medium heat.
  • Saute the onion and celery in the bacon drippings (or oil and butter) for about 5 minutes, until soft.
  • Add the flour and cumin and cook, stirring, for another minute.
  • Stir in the stock, potatoes, and beans and bring to a simmer.
  • Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender.
  • Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer.
  • Add the cheese and stir just until it melts.
  • Season with salt and pepper and serve hot, topped with crumbled bacon, if using.

Nutrition Facts : Calories 374.5, Fat 14, SaturatedFat 7.3, Cholesterol 38.1, Sodium 558.4, Carbohydrate 44.9, Fiber 6.5, Sugar 5.1, Protein 19.6

CHEDDAR CHICKEN CHOWDER



Cheddar Chicken Chowder image

Make and share this Cheddar Chicken Chowder recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Chowders

Time 1h

Yield 7 serving(s)

Number Of Ingredients 13

2 slices bacon
1 lb boneless skinless chicken breast, cut into bite size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4 1/2 cups fat-free chicken broth
1 3/4 cups diced peeled red potatoes
2 1/4 cups frozen whole kernel corn
1/2 cup all-purpose flour
2 cups milk
3/4 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside.
  • Add the chicken, onion, bell pepper and garlic to the drippings in the pan; saute for 5 minutes. Add broth and potato and bring to a boil. Cover and reduct heat. Simmer for 20 minutes or until potato is tender. Add corn; stir well.
  • Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to the soup. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt and pepper. Top with crumbled bacon.

EASY CHICKEN CORN CHOWDER



Easy Chicken Corn Chowder image

When I haven't planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon-it's still tasty. —Barbara Banski, Fenton, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings (1-1/2 quart).

Number Of Ingredients 10

2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 small sweet red pepper, finely chopped
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 cups chopped cooked chicken
1 can (12 ounces) reduced-fat evaporated milk
1 teaspoon chicken bouillon granules
1/2 teaspoon pepper
8 bacon strips, cooked and crumbled

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.

Nutrition Facts : Calories 474 calories, Fat 18g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1252mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 3g fiber), Protein 31g protein.

EASY CHICKEN AND CORN CHOWDER



Easy Chicken and Corn Chowder image

This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.

Provided by Athyna

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

½ cup butter
1 small carrot, finely diced
1 stalk celery, diced
1 small onion, finely diced
1 clove garlic, minced
½ cup all-purpose flour
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4 russet potatoes, diced
2 cooked rotisserie chicken breast halves, shredded
4 cups chicken stock, divided
2 ½ cups half-and-half
1 pinch nutmeg
salt and ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
  • Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
  • Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g

SOUTHWESTERN BEAN CHOWDER



Southwestern Bean Chowder image

Even though there is a bit of heat from the spices and green chiles, my young children love this soup as much as my husband does. I like using white kidney beans-they have a terrific texture. -Juli Meyers, Hinesville, Georgia

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1 medium onion, chopped
1/4 cup chopped celery
1/4 cup chopped green pepper
1 tablespoon olive oil
2 garlic cloves, minced
3 cups vegetable broth
1-1/2 cups frozen corn, thawed
1 medium carrot, shredded
1 can (4 ounces) chopped green chiles
1 tablespoon ground cumin
1/2 teaspoon chili powder
4-1/2 teaspoons cornstarch
2 cups 2% milk
1 cup shredded cheddar cheese
Minced fresh cilantro and additional shredded cheddar cheese, optional

Steps:

  • In a small bowl, mash 1 can beans with a fork; set aside., In a Dutch oven, saute the onion, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the mashed beans, broth, corn, carrot, chiles, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro and additional cheese if desired.

Nutrition Facts : Calories 236 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 670mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges

WHITE-CHEDDAR CORN CHOWDER



White-Cheddar Corn Chowder image

Nearly a meal in itself, a bowl of white-cheddar corn chowder has surprising creaminess and heft, despite being low in fat. Ground coriander, cumin, and cayenne add a dash of spiciness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

2 tablespoons olive oil
1 medium yellow onion, finely chopped (about 1 cup)
1 celery stalk, finely chopped (about 1/2 cup)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 cup dry white wine
3 Yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
2 cups homemade or low-sodium store-bought chicken stock
1 cup nonfat milk
3 cups fresh corn kernels (from about 6 ears of corn)
1 1/4 teaspoons coarse salt
Freshly ground pepper, to taste
2 ounces sharp white cheddar cheese, grated (about 3/4 cup)

Steps:

  • Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add celery, and cook until tender, about 4 minutes. Add coriander, cumin, and cayenne. Raise heat to medium-high, and add wine. Cook until most of the liquid has evaporated, 2 to 3 minutes. Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface). Reduce heat, and simmer until potatoes are tender, about 15 minutes.
  • Add corn, and cook until tender, 3 to 4 minutes. Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir. Reheat if needed. Season with salt and pepper. Pour into bowls, and top with cheese.

Nutrition Facts : Calories 233 g, Cholesterol 11 g, Fiber 4 g, Protein 9 g, SaturatedFat 3 g, Sodium 416 g

WHITE BEAN CHOWDER



White Bean Chowder image

A lovely, filling soup with sweet and spicy flavors from the sweet corn and spices. I found this in a Dairy Favorites card at the grocery and made a few tweaks for our preferences. You can also sub white cannellini beans for the great northern - I just find it easier to locate the great northerns in my area.

Provided by Starrynews

Categories     Chowders

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

2 teaspoons vegetable oil
1 cup onion, chopped
2 garlic cloves, minced
2 (15 ounce) cans great northern beans, drained and rinsed
1 (4 ounce) can green chilies, diced
1 cup corn kernel
1/2 cup carrot, grated
1/4 cup celery, diced
1 cup chicken or 1 cup vegetable broth
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
2 cups milk
1 tablespoon cornstarch
1 cup cheddar cheese, shredded and divided
4 tablespoons cilantro, chopped

Steps:

  • Heat oil in a large pan over medium heat and saute the onion and garlic until onion is softened.
  • Add one can of beans and mash roughly.
  • Stir in remaining can of beans, green chilies, corn, carrots, celery, and broth.
  • Bring soup to a simmer and stir in the cumin, chili powder, and cayenne pepper.
  • Combine milk and cornstarch, stirring well.
  • Stir the milk mixture into the soup, bringing it gradually to a boil.
  • Reduce heat and allow soup to simmer until veggies are tender, about 5 minutes. Stir frequently.
  • Stir in 3/4 c of the cheese, reserving the remainder for use as garnish, and remove from heat.
  • Serve garnished with cheese and cilantro.
  • Note: I usually serve with some hot sauce on the table for those who like to add some heat.

Tips:

  • For a creamier chowder, use half-and-half or heavy cream instead of milk.
  • To make the chowder thicker, add more beans or corn.
  • For a spicier chowder, add a pinch of cayenne pepper or chili powder.
  • To make the chowder more flavorful, use chicken broth instead of water.
  • For a healthier chowder, use low-fat or non-fat milk and cheese.

Conclusion:

This chicken, white bean, corn, and cheddar chowder is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious meal, give this chowder a try.

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