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 the cold winter months, you’ll taste the spices from the rotisserie chicken, the different textures 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.
Similar Dishes to Chicken Corn Chowder
Chicken Corn Chowder
- 1 lb baby red potatoes
- 1 onion (I used pearl onions today)
- 1 whole rotisserie chicken (roughly 3 cups chopped)
- 2 Tbsp extra-virgin olive oil
- ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
- ⅛ tsp freshly ground black pepper
- 4 slices bacon
- 8 cups chicken stock/broth (2 QT)
- 1 can cream-style sweet corn (14.75 oz; 418 g)
- 1 can whole sweet corn (15.25 oz or 432 g; drained)
- 2 sprigs thyme (1 tsp fresh, ½ tsp dried)
- 1 cup heavy (whipping) cream
- 1 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (plus more, to taste)
- ⅛ tsp freshly ground black pepper
- Preheat the oven to 450ºF (232ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
- Cut baby red potatoes into halves, and cut the onion into wedges. Shred or cut the rotisserie chicken into small bite-size pieces and set aside. In a large bowl, toss potatoes, onions, olive oil, salt, and pepper together. Transfer them to a baking sheet.
- Roast until the skewer goes inside smoothly and the potato skin is crispy, about 25-30 minutes. Remove from the oven and set aside. While the potatoes are roasting, cook the bacon in a frying pan until crisp. Transfer to a paper towel and drain the extra oil. After the bacon has cooled, chop into small pieces.
- In a large pot, bring chicken broth to a boil. Add the roasted potatoes and onions, shredded chicken, both cans of corn, and a sprig of 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 heat 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 a tiny sprig of thyme as garnish.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days or in the freezer for 2 weeks.
Editor’s Note: The original post was published on Nov 23, 2011.