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.

White Chili Corn Chowder 

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.

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.

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.