Creamy Chicken & White Bean Chowder with Corn and Cheddar
Indulge in this luscious Creamy Chicken & White Bean Chowder, a comforting dish that's bursting with flavor. The rich combination of tender chicken, creamy white beans, and sweet corn comes together beautifully in a velvety broth that's enriched by the addition of cheddar cheese. Whether you stick with classic ingredients or add your personal touch—like evaporated milk instead of cream or extra veggies—this chowder promises to warm your heart and satisfy your taste buds. Perfect for chilly evenings, this chowder is easy to whip up and even better for leftovers, making it a great choice for meal prepping. Inspired by the classic recipe courtesy of Spilling the Beans, this is a must-try for any chowder lover!
6
Servings
297
Calories
14
Ingredients
Ingredients
bacon
3 slices (cooked until crisp and crumbled)
onion
1 large (finely chopped)
celery
1 stalk (chopped)
all-purpose flour
2 tablespoons (used to thicken the chowder)
ground cumin or thyme
1 teaspoon (for flavor)
chicken stock
4 cups (homemade or canned)
potato
1-2 (thin-skinned, diced)
white beans
2 cups or 19 ounces (cooked or rinsed and drained)
kernel corn
12 ounces (canned or kernels scraped from 2 corn cobs)
chicken
1 cup (cooked and chopped)
half-and-half or evaporated milk
1/2 cup
old cheddar cheese
1 cup (shredded)
salt
to taste
pepper
to taste
Instructions
1
In a large saucepan set over medium-high heat, cook the bacon until crisp. Transfer to paper towels to drain and cool, then crumble and set aside. If you prefer a lighter option, skip the bacon and heat a drizzle of oil and a knob of butter in the saucepan.
2
Add the finely chopped onion and celery to the pan. Sauté for 5 minutes, or until softened and fragrant.
3
Sprinkle in the flour and cumin (or thyme) and cook for an additional minute, stirring constantly to prevent burning.
4
Gradually stir in the chicken stock, ensuring there are no lumps. Then add the diced potatoes and white beans. Bring the mixture to a simmer over medium heat.
5
Once simmering, reduce the heat to low, cover the pan, and let it cook for about 10 minutes, or until the potatoes are tender.
6
Add the corn, cooked chicken, and half-and-half (or your chosen alternative) to the pot, stirring gently to combine. Allow the chowder to return to a gentle simmer.
7
Incorporate the shredded cheddar cheese, stirring until it melts into the chowder. This creates a rich, cheesy flavor throughout.
8
Season the chowder with salt and pepper to taste. Serve hot, garnished with crumbled bacon, if desired.
Nutrition Information
11.6g
Fat
24.2g
Carbs
19.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main recipe name?
The recipe is for Creamy Chicken & White Bean Chowder with Corn and Cheddar.
How many servings does this chowder recipe yield?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 297 calories.
How much protein is in one serving of this chowder?
There are 19.3g of protein per serving.
What are the fat and carbohydrate counts?
Each serving has 11.6g of fat and 24.2g of carbohydrates.
How many ingredients are required for this recipe?
The recipe requires 14 ingredients in total.
What type of beans should I use?
You should use 2 cups (or 19 ounces) of cooked or rinsed and drained white beans.
What kind of potatoes are recommended?
The recipe suggests 1 to 2 thin-skinned potatoes, diced.
Can I use something other than half-and-half?
Yes, you can use evaporated milk as an alternative to half-and-half for the creamy base.
What type of cheese is used in the chowder?
The recipe calls for 1 cup of shredded old cheddar cheese.
How should the bacon be prepared?
Cook 3 slices of bacon until crisp, then crumble them to be used as a garnish.
Is there a lighter alternative to using bacon?
Yes, you can skip the bacon and heat a drizzle of oil and a knob of butter in the saucepan instead.
What spices provide the primary flavor?
The recipe uses 1 teaspoon of either ground cumin or thyme for flavor.
How long should I sauté the onion and celery?
Sauté the finely chopped onion and celery for 5 minutes, or until softened and fragrant.
How is the chowder thickened?
The chowder is thickened by stirring in 2 tablespoons of all-purpose flour after sautéing the vegetables.
What type of corn can be used?
You can use 12 ounces of canned corn or kernels scraped from 2 corn cobs.
Does the chicken need to be pre-cooked?
Yes, the recipe requires 1 cup of cooked and chopped chicken.
How much chicken stock is needed?
You will need 4 cups of chicken stock, which can be homemade or canned.
How long do the potatoes and beans need to simmer?
Simmer them for about 10 minutes over low heat until the potatoes are tender.
When do I add the cheese to the pot?
Incorporate the shredded cheddar cheese at the end, stirring until it melts into the chowder.
What is a good garnish for this dish?
Crumbled bacon is the recommended garnish for this chowder.
Is this recipe suitable for meal prepping?
Yes, it is excellent for leftovers and meal prepping as it warms up well.
What inspired this specific recipe?
This recipe was inspired by the classic version courtesy of Spilling the Beans.
Should the heat be high when adding the dairy?
No, the heat should be low to allow the chowder to return to a gentle simmer after adding the dairy and chicken.
How do I ensure there are no lumps in the broth?
Gradually stir in the chicken stock after the flour is cooked to ensure a smooth consistency.
What size should the onion be?
The recipe calls for 1 large onion, finely chopped.
Can I add extra vegetables to this chowder?
Yes, the description notes that you can add your personal touch by including extra veggies.
What tags are associated with this recipe?
Tags include chowder, chicken, comfort food, creamy, soup, white beans, corn, and cheddar.
How should I season the final dish?
Season the chowder with salt and pepper to taste before serving.
What is the first step in the instructions?
The first step is to cook the bacon in a large saucepan over medium-high heat until crisp.