Place a large stockpot over medium heat. Add sausage and cook until browned, breaking up any large pieces. Once sausage is cooked through, stir in onion, chili pepper, and garlic. Continue cooking 2 to 3 minutes or until onion has softened.
Chef Elizabeth’s White Chili and Corn Chowder mash-up is going to be your new favorite game day recipe. Plus, the possibilities for serving it are endless! Serve over hot dogs, chips, fries, etc.
Watch Chef Elizabeth create her White Chili Corn Chowder recipe in her Game Day Episode.
Get all of Chef Elizabeth’s recipes on HSTV.com.
Servings and Ingredients
|1 package(s) (1-lbs.) Pernell Old Folks pork breakfast sausage|
|1 medium yellow onion, finely chopped|
|1 fresh green chili pepper, such as anaheim or poblano, finely chopped|
|2 clove(s) garlic, minced|
|2 tbsp. Hy-Vee unsalted butter|
|½ c. plus 2 tbsp. Hy-Vee all-purpose flour|
|⅛ tsp. Hy-Vee ground cumin|
|¼ tsp. Hy-Vee chili powder|
|½ tsp. curry powder|
|2 c. cooked chicken , shredded|
|8 c. Swanson chicken broth|
|1 ½ c. Hy-Vee frozen cut gold corn|
|1 can(s) (14.5-oz.) Hy-Vee fire-roasted tomatoes with seasonings|
|1 can(s) (15-oz.) navy beans, drained and rinsed|
|1 c. Hy-Vee heavy whipping cream|
|Hy-Vee salt, to taste|
|Green onions, sliced for garnish|
|Fresh cilantro, chopped, for garnish|
|Fresh basil, sliced, for garnish|
|Cotija cheese, crumbled, for garnish|
|Orange bell pepper, seeded and finely chopped, for garnish|
Things To Grab
- Large stockpot
Hyvee Culinary Expert TipGot yourself a super spicy pepper? If you don’t want the chili to be overly spicy, continue to saute it until you reach your desired flavor. The longer you cook a chili the less spicy it is.
Add butter and flour to stockpot, stir well to coat. Stir in cumin, chili powder, curry powder, shredded chicken, and chicken broth; bring to a boil. Stir in frozen corn, tomatoes, and navy beans. Bring chowder back a boil.
Add heavy cream and heat through. Season, to taste with salt. If desired, garnish with green onions, cilantro, basil, and Cotija cheese.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 65mg
- Sodium: 1140mg
- Total Carbohydrates: 24g
- Protein: 15g