Description
This hearty Chicken Corn Chowder combines tender cooked chicken, sweet corn, and creamy soups with a flavorful blend of seasonings, creating a comforting and filling meal perfect for any day. It’s easy to prepare in one pot, simmering all ingredients together to meld the flavors beautifully.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chopped chicken
- 2 Tbsp dried minced onion flakes
- 2 Tbsp taco seasoning
- ½ tsp black pepper
- 1½ cup milk
- 1 (14.5-oz) can chicken broth
- 1 (10-oz) can Rotel tomatoes, undrained
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (10.5-oz) can Cream of Potato soup
- ½ cup chopped cooked bacon
- 2 cups frozen corn kernels
Instructions
- Combine Ingredients: In a Dutch oven, add the cooked chopped chicken, dried minced onion flakes, taco seasoning, black pepper, milk, chicken broth, undrained Rotel tomatoes, cream of chicken soup, cream of potato soup, chopped cooked bacon, and frozen corn kernels. Stir everything together until evenly mixed.
- Simmer: Place the Dutch oven over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low to maintain a gentle simmer. Let it simmer uncovered for 20 to 30 minutes, stirring occasionally to prevent sticking and allow the flavors to meld.
- Serve: After simmering, taste and adjust seasoning if necessary. Serve the chowder hot, ideally with crusty bread or crackers for a satisfying meal.
Notes
- Use cooked chicken from leftovers or rotisserie chicken to save time.
- Adjust the amount of taco seasoning to control the spice level.
- Frozen corn can be substituted with fresh corn when in season.
- For a thicker chowder, simmer a little longer or add a slurry of flour and water before simmering.
- This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
