This delicious soup is the epitome of coziness in the winter months.
Jump to RecipeThere’s nothing better than a big pot of soup, and this recipe for cheddar chicken corn chowder is one of my favorites! It’s such a cozy comfort food, especially when it’s cold outside. It’s really a pretty simple recipe. So far I’ve never been able to even remotely mess it up.
I typically serve this chowder with either a fresh batch of yeast rolls, or my favorite cornbread from Sally’s Baking Addiction. It also reheats very well, so you might want to make a double batch that you can eat leftover for a week of easy, tasty lunches.
The thing that I think really sets this chowder apart is the poblano pepper. It provides the perfect little zing of flavor without a lot of heat. My kids have no trouble with this soup, so I can assure you the pepper does not make it spicy.
I’ve never tried to freeze this soup, so if you try proceed with caution. It’s cream based, so there’s a chance the dairy elements might separate during freezing. It would probably still be good, but just be aware.
- 2 tbsp butter
- 1/2 yellow onion diced
- 1 small poblano or half a big one diced
- 1 1/2 c frozen corn
- 2 chicken breasts cut into bite sized pieces
- 2 c chicken broth
- 2 medium potatoes peeled and diced
- 1 c heavy cream
- 3 c shredded sharp cheddar cheese
- Salt and pepper to taste
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Melt butter in a soup pot or dutch oven over medium heat and add onion, poblano pepper, and corn. Saute until onion and pepper are soft, about 5 minutes. Add chicken and continue to cook until the chicken is no longer pink on the outside, about 5 more minutes.
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Pour in broth and add potatoes. Increase heat to medium high and bring to a boil. Cook until the potatoes are tender, then add cream and cheddar cheese, plus salt and pepper to taste.
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Garnish with extra shredded cheddar if desired, and serve with bread (I like yeast rolls or cornbread), tortilla chips, or soup crackers.
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