Chicken, White Bean, Corn & Cheddar Chowder
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.