White Chili Corn Chowder


Soup, Chili & Stew
White Chili Corn Chowder

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    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.

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    Servings and Ingredients

    Serves 12
    1 package(s)(1-lbs.) Pernell Old Folks pork breakfast sausage
    1medium yellow onion, finely chopped
    1fresh 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
    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


    1. 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.

      Hyvee Culinary Expert Tip
      Got 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.
      HSTV the braided apronChef Elizabeth, The Braided Apron HSTV Personality
    2. 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.

    3. Add heavy cream and heat through. Season, to taste with salt. If desired, garnish with green onions, cilantro, basil, and Cotija cheese.

    Nutrition facts


    330 Calories per serving

    Amounts Per Serving

    • Total Fat: 19g
    • Cholesterol: 65mg
    • Sodium: 1140mg
    • Total Carbohydrates: 24g
    • Protein: 15g

    Daily Values

    Iron 10%
    Calcium 4%
    Vitamin D 0%
    Potassium 4%