• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cookin Canuck
  • Recipe Index
  • 30 Minute Meals
  • Cooking 101
  • Instant Pot Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Quick&Easy
  • Instant Pot
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Quick&Easy
    • Instant Pot
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Soups

    Chicken, Corn & Potato Chowder Recipe with Green Chiles & Cheddar Cheese

    Published: Jan 26, 2010 · Modified: Mar 24, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 56 Comments

    194Shares
    Jump to Recipe

    Chicken, Corn & Potato Chowder Recipe with Green Chiles & Cheddar Cheese

    A few days ago, my husband dropped a few hints - Texas-sized ones - that he would be tickled if a bowl of chicken and corn chowder dropped from the heavens into his eager hands. Ask and you shall receive. Okay, so maybe I felt the need to make up for the frequent accumulation of papers that I have squirreled away in various parts of our house. Not cool when your husband is neat as a pin on a clutter-phobe's pincushion. Or perhaps it's the guilt over smashing his beloved Red Tail Ale pint glass. Whatever it was, my infractions of the "live in harmony" law were pardoned after the first slurp of this creamy, aromatic soup.

    This chowder is based off of a recipe from Cooking Light Magazine. Even after considerable changes, I believe we can still call it light. As my husband is rather fond of southwestern flavors and a little heat, I added a can of chiles and a pinch of cayenne pepper. The original recipe called for 2% milk. However, since there was none to be found in my fridge, I substituted skim milk. To make up for the richness lacking in skim milk, I added a can corn to accompany the whole kernels. Oh yeah, and I added an extra strip of bacon. No excuses required for that. The robust aroma gave way to an intensely satisfying soup that indulged my husband's craving and warmed us to our toes.

    Cook 3 slices of bacon in a large saucepan over medium heat until crispy. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.


    To the bacon drippings, add 1 pound skinless, boneless chicken breasts that have been cut into bite-sized pieces. In addition, add 1 cup chopped onion, 1 cup diced red bell pepper, and 2 minced garlic cloves.


    Cook, stirring occasionally, for 5 minutes. Add one (4 oz.) can diced green chiles and cook for an additional minute.


    Add 5 ¼ cups low-salt chicken broth and 2 cups diced, peeled russet potatoes. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender.

    Add 1 cup frozen whole-kernel corn and 1 can (14 oz.) creamed corn, and stir well.

    Pour ½ cup all-purpose flour into a medium bowl. Gradually whisk in 2 cups skim milk. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in 1 ½ cups grated sharp Cheddar cheese and ¼ teaspoon cayenne pepper. Season with salt and pepper. Ladle the soup into bowls and garnish with chopped scallions, grated Cheddar cheese, and crumbled bacon. If desired, break some tortilla chips over each portion of soup.


    Other corn chowder recipes:

    Karina's Kitchen's Roasted Corn Chowder with Chicken, Lime & Cilantro
    Food Blogga's Smoky Chipotle Chili Corn Chowder
    Pete Bakes' Pumpkin Corn Chowder
    Culinary Adventures of a New Wife's Shrimp & Corn Chowder
    Whipped's White Corn Chowder with Shrimp & Avocado

    Chicken, Corn & Potato Chowder Recipe with Green Chiles & Cheddar Cheese

    This rich and creamy chicken, corn and potato chowder is flavored with green chiles and Cheddar cheese. Comfort food at its best!
    4.75 from 4 votes
    Print Pin Share by Text Rate
    Course: Soups
    Cuisine: American
    Keyword: Healthy Dinner Recipes
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Servings: 4 to 6 Servings
    Calories: 716kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 3 bacon slices
    • 1 pounds skinless boneless chicken breasts, cut into bite-sized pieces
    • 1 cup chopped onion
    • 1 cup diced red bell pepper
    • 2 garlic cloves minced
    • 1 4 ounce can diced green chiles
    • 5 ¼ cups low-salt chicken broth
    • 2 cups diced peeled russet potatoes
    • 1 cup frozen whole-kernel corn
    • 1 14 ounce can creamed corn
    • ½ cup all-purpose flour
    • 2 cups skim milk
    • 1 ½ cups grated sharp Cheddar cheese plus more for garnishing
    • ¼ teaspoon cayenne pepper
    • salt & pepper
    • chopped scallions for garnish
    Prevent your screen from going dark

    Instructions

    • Cook bacon in a large saucepan over medium heat until crispy. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.
    • To the bacon drippings, add chicken, onion, red bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes. Add diced green chiles and cook for an additional minute. Add chicken broth and potatoes. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender. Add frozen whole-kernel corn and creamed corn, and stir well.
    • Pour flour into a medium bowl. Gradually whisk in skim milk. Add the milk mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in 1½ cups grated sharp Cheddar cheese and cayenne pepper. Season with salt and pepper. Ladle the soup into bowls and garnish with chopped scallions, grated Cheddar cheese, and crumbled bacon. If desired, break some tortilla chips over each portion of soup.

    Nutrition

    Calories: 716kcal | Carbohydrates: 69g | Protein: 54g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 130mg | Sodium: 1127mg | Potassium: 1639mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2055IU | Vitamin C: 71.5mg | Calcium: 510mg | Iron: 4mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    194Shares
    « Mini Pepper Biscuits with Creamy Blue Cheese Spread Recipe
    Soy Honey Chicken Wings Recipe »

    Want more easy, healthy recipes?

    Subscribe to get the recipes sent straight to your inbox.

      We won't send you spam. Unsubscribe at any time.

      Reader Interactions

      Comments

      1. Patti

        January 05, 2022 at 5:00 pm

        Oh my goodness!! This is one of the best soups I’ve ever had. I’m not usually a potato soup fan but this is 100 times better than regular potato soup. Followed it to a T except used diced pimentos instead of green chilies and it was perfect!! Served it with a box mix of cheddar bay biscuits. We’re all stuffed!! Great recipe.

        Reply
      2. Maret

        July 11, 2018 at 3:20 am

        5 stars
        Delicious soup! Have made it several times. sometimes using leftover cooked chicken. When corn was in season, I substituted the kernels of 4-5 ears of corn for both the frozen and creamed corn (I didn't have the latter on hand when I first made this). For some of the chicken broth, I cooked the cobs in water for extra flavoring then stirred in Better Than Bouillon. I added 1 stalk of celery. I didn't use all of the bacon fat...only about 1 Tbsp. Sometimes I add 1 zucchini for another vegetable. What surprises me about this soup is that it tastes delicious without all the cheese! So, I'd suggest if you are watching calories, add to taste. I've enjoyed just sprinkling the cheese on top of each serving to adding about 2/3 cup into the soup.

        Reply
      3. Crystal

        September 29, 2013 at 8:55 am

        Thank you so much, this was a great recipe. I love creamy soups and my husband is usually loves the hearty soups. I made this last night and he LOVED IT! It is going to be added into our fall favorites. It was easy enough to make too, that my daughter helped in the kitchen 🙂

        Reply
      4. Mr. Cristo

        March 04, 2013 at 10:04 pm

        Great recipe, I made the chowder myself, not with with exact ingrediants but pretty close. I used chicken thighs, whole milk, and mozzerella cheese. The recipe was a great one. Was my first crack at it and it, and your recipe was easy to follow, thanks alot.

        Reply
      5. Yolanda

        December 26, 2012 at 5:46 pm

        As someone who finds most chowder to be too dairy reliant and thick, this recipe is amazing. I use extra bell pepper because we love the flavor but it's the cayenne pepper that really finishes the dish nicely. Thanks so much for this recipe and your other equally warming dishes.

        Reply
        • Dara (Cookin' Canuck)

          December 27, 2012 at 10:23 pm

          I'm so glad you enjoyed it, Yolanda. It's a fantastic recipe to warm you up when the thermostat drops.

          Reply
          • LANESSA

            August 21, 2021 at 4:09 pm

            5 stars
            I made this in my insta pot and omg it turned out so good and I used a turkey loin instead of chicken thank you for this recipe.

            Reply
      6. Judy

        February 21, 2012 at 7:09 am

        I made this last night, exactly as written. It is easy and delicious...perfect on a cold Nebraska winter night.

        Reply
      7. Jenny

        February 15, 2012 at 11:17 am

        Found your recipe on Tasty Kitchen and it looks so good - going to make it today. I made homemade stock this weekend and I was going to make my regular old cream of chicken soup - until I saw this! Yummy!

        Reply
      8. J.D.B.

        December 19, 2011 at 7:51 pm

        I forgot the green chilies ... BUT OMG ... did Kathy & I ever enjoy it!!! It's a real keeper! She's already asked me if I could repeat it? Da?!!! I used thick peppered bacon, two big chicken breasts - cut into good sized bites (they always shrink up), nearly a whole yellow onion, two large garlic cloves minced, ... and liked I followed the recipe to a tee otherwise!!! And man, was it good ... nearly two cups of fresh shredded sharp cheddar to the base, and, of course, on top along with the finely chopped green onions & the crumbled bacon. Thanks so much for recipe. Happy & contented on a cold rainy night in Tulsa! :)))))))

        Reply
      9. Denise

        November 17, 2011 at 12:05 pm

        Could you use turkey bacon in this recipe? It looks delicious, and I may try it this weekend.

        Reply
        • Dara (Cookin' Canuck)

          November 17, 2011 at 9:27 pm

          Denise, I think turkey bacon would work well in this. Of course, you won't have as many bacon drippings, so you may need to add a little olive oil or canola oil to cook the chicken. I hope you enjoy it! It's one of our favorites.

          Reply
      10. Erin

        October 15, 2011 at 11:29 am

        Love this little number - can use it for 2 or 20, and such a cozy autumn recipe. I have to say, I saw the picture on Pinterest and followed it back to your site, by which I am now completely enthralled! Thanks for this (and so many other) great ideas!

        Reply
      11. Bet

        March 23, 2011 at 9:13 pm

        This soup is so good! After I made it, I forwarded the recipe to my sister and my mom, who made it and enjoyed it, too. (My sister and I are side-by-side reviewers on Tasty Kitchen - ha!) Last time I bought chicken I went ahead and cut some up so it's frozen in chunks ready to make this again!

        Reply
        • Dara (Cookin' Canuck)

          March 23, 2011 at 9:14 pm

          I'm so glad you and your family enjoyed this soup, Bet. It's one of our favorites, too.

          Reply
      12. Trina@Joy and Contentment

        February 02, 2011 at 5:30 pm

        It's a snow day here in our part of Nova Scotia, and I'm cookin' up a batch of this yummy soup! Thanks for sharing!!

        Reply
      « Older Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      • Facebook
      • Instagram
      • Pinterest
      • Twitter
      Photo of Dara Michalski.

      Hi there! Welcome to Cookin' Canuck.

      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

      More about me →

      Popular

      • Strawberry Nice Cream
      • Lemon Orzo Salad
      • Sautéed Corn, Zucchini & Blistered Tomatoes Recipe
      • Grilled Halloumi Cheese Recipe

      Footer

      ↑ back to top

      About

      • Meet Dara
      • Contact
      • Work With Me
      • FAQ
      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Recipes

      • All Recipes
      • Main Dishes
      • Instant Pot Recipes
      • 30-Minute Meals

      I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

      Copyright © 2022 Cookin' Canuck