# White Chicken Chili Corn Chowder

> Spicy, creamy and so delicious...great on its own, but even better with a side of homemade beer bread!

**Prep time:** 20 mins
**Cook time:** 30 mins
**Total time:** 50 mins
**Servings:** 6
**Calories:** 662 kcal

**Course:** Main Course
**Cuisine:** American
**Key Ingredient:** corn
**Author:** Tieghan Gerard (Half-Baked Harvest)

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## Ingredients

- 6 strips thick-cut bacon, chopped
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 4 cups yellow corn kernels (from about 4 ears corn)
- 1 russet potato, peeled and cubed
- 1 pound boneless, skinless, chicken breasts or thighs
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- kosher salt and black pepper
- 3 cups low-sodium chicken broth
- 2 poblano peppers, seeded and chopped
- 1 jalapeño, seeded if desired, and chopped
- 2 cups milk
- 4 ounces cream cheese, melted
- 3/4 cup salsa verde
- 2 cups shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- avocado, cheddar, and yogurt, for serving

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## Shopping List

### Meat & Poultry
- [ ] 6 strips thick-cut bacon
- [ ] 1 pound boneless, skinless chicken breasts or thighs

### Produce
- [ ] 1 medium yellow onion
- [ ] 4 cloves garlic
- [ ] 4 ears corn (or 4 cups frozen corn kernels)
- [ ] 1 russet potato
- [ ] 2 poblano peppers
- [ ] 1 jalapeño
- [ ] 1/2 cup fresh cilantro
- [ ] Avocado (for serving)

### Dairy
- [ ] 2 cups milk
- [ ] 4 ounces cream cheese
- [ ] 2 cups shredded cheddar cheese
- [ ] Yogurt (for serving)

### Pantry
- [ ] 3 cups low-sodium chicken broth
- [ ] 3/4 cup salsa verde

### Spices
- [ ] Ground cumin (need 2 tsp)
- [ ] Smoked paprika (need 1 tsp)
- [ ] Chili powder (need 1/2 tsp)
- [ ] Kosher salt (to taste)
- [ ] Black pepper (to taste)

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## Instructions

1. **Cook the bacon.** In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping.

2. **Cook the vegetables and chicken.** 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. **Shred the chicken.** Pull the chicken out and shred using 2 forks.