Chicken, White Bean, Corn & Cheddar Chowder Recipe

Name: Chicken, White Bean, Corn & Cheddar Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large saucepan set over medium-high heat, cook the bacon (if using) until crisp.
2
Transfer it to paper towels to drain and cool, then crumble and set it aside.
3
If you're not using bacon, heat a drizzle of oil and blob of butter in the saucepan over medium heat.
4
Saute the onion and celery in the bacon drippings (or oil and butter) for about 5 minutes, until soft.
5
Add the flour and cumin and cook, stirring, for another minute.
6
Stir in the stock, potatoes, and beans and bring to a simmer.
7
Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender.
8
Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer.
9
Add the cheese and stir just until it melts.
10
Season with salt and pepper and serve hot, topped with crumbled bacon, if using.

1125

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 slices bacon, onion (large, finely chopped), 1 stalk celery, chopped, 2 tablespoons all-purpose flour, and more.

Yes, Chicken, White Bean, Corn & Cheddar Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, White Bean, Corn & Cheddar Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions