Easy and hearty chicken corn chowder made with rotisserie chicken, baby red potatoes, corn, and topped with crispy bacon bits.
As we spend more time indoors in cold winter months, I would like to encourage beginner cooks to spend more time testing new recipes in their kitchen. One-pot soup and stew recipes are relatively easy, and another great benefit is that it’s less dishes to wash.
As my family loves chowders, especially corn or clam chowder, I’m sharing super easy and delicious Chicken Corn Chowder.
It’s simple to make and totally hits the spot on cold nights. When the house starts to warm up and smells wonderful from cooking, you would be glad that you’re staying in to eat, in your comfy home clothes!
Use Rotisserie Chicken for Chicken Corn Chowder
For this recipe I added chicken and potatoes to the corn chowder so it can be enjoyed as a main dish. You can prepare the chicken in the pot over stove top, but instead I used store-bought rotisserie chicken to save time.
The best part is not only do you save time, rotisserie chicken adds more flavors to the chowder than chicken cooked in the pot.
Roast Vegetables First for Chicken Corn Chowder
You can cook the onions and potatoes in the pot without additional prep, but instead I roasted them first which caramelizes and intensifies the flavors and taste. Roasting veggies does wonders! With little effort you put, you’ll satisfy hungry tummies!
As you enjoy this wonderful and easy chowder in cold winter months, you’ll taste the spices from the rotisserie chicken, the different texture from the creamy soup, tender chicken, and hearty potatoes mixed in with corn. If you can’t finish eating it, it can be easily stored in the fridge for another meal.
I hope you enjoy my Chicken Corn Chowder recipe! If you make this recipe, snap a picture and hashtag it #JustOneCookbook. I love to see your creations on Instagram, Facebook, & Twitter! Thank you so much for reading and till next time!
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Similar Dishes to Chicken Corn Chowder
- 1 lb (450 g) baby red potatoes, cut into ½ inch cubes
- 1 large onion, diced (I used pearl onions)
- 2-3 Tbsp. olive oil
- ½ tsp. kosher salt
- Freshly ground black pepper
- 4 slices bacon (optional for garnish)
- 2 quarts (1900ml) chicken broth
- Whole rotisserie chicken, shredded (=3 cups)
- 1 can (14.75 oz, 418 g) cream-style sweet corn
- 1 can (15.25 oz, 432 g) whole sweet corn
- 1 cup (240 ml) heavy cream
- 1 Tbsp. fresh thyme (plus some for garnish)
- 1 tsp. salt, plus more, to taste
- Freshly ground black pepper
- Preheat the oven to 400F (200C). In a large bowl, toss potatoes, onions, olive oil, salt, and pepper together. Transfer them to a baking sheet and roast until the skewer goes inside smoothly and the potato skin is crispy, about 30-45 minutes. Remove from the oven and set aside.
- While the potatoes are roasting, fry the bacon until crisp. Drain the extra oil on paper towels. After the bacon has cooled, chop into small pieces.
- In a large pot, bring chicken broth to a boil. Add the potatoes, chicken, both cans of corn, and thyme to the broth. Bring it to a boil again and once boiling, skim the scrum and fat from the soup. This is the key to have nice refined soup, so don’t skip this process. Lower the heat to medium low and simmer for 5 minutes. Keep skimming during this time.
- Add heavy cream, kosher salt, and pepper to taste, and cook until heated through, about 3 minutes. Serve into bowls and top with bacon and fresh thyme as garnish.
Editor’s Note: The original post was published on Nov 23, 2011.