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
Ingredients
- 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 Diamond Crystal kosher 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 kernel corn (15.25 oz or 432 g; drained)
- 2 sprigs thyme (1 tsp fresh, ½ tsp dried)
- 1 cup heavy (whipping) cream
- 1 tsp Diamond Crystal kosher salt (plus more, to taste)
- ⅛ tsp freshly ground black pepper
Instructions
- 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.
To Store
- 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.
Nutrition
Editor’s Note: The original post was published on Nov 23, 2011.
Sounds delicious! 🙂 I’m a little confused. It says “1 Onion” but there are several onions on the picture. So how many onions are really needed?
Hi Carlotta! Sorry about the confusion. I use pearl onions which are tiny onions, but they are not common so I wrote 1 onion (I used pearl onions). Cut the onion into chunks for this recipe. 🙂
Does the sweet corn need to be drained?
Hi T! Yes, I’ll add that to the recipe. Thanks for letting me know.
Hello Nami,
how much pearl onions did you use?
How thick should the bacon be? Around how much grams of bacons did you use alltogether?
Thanks,
Tamás
Hello Tamás! I apologize for my late response. Pearl onions, probably 8-10 oz (227-283 g). Bascon thickness is 2 mm, and 4 slices are about 3 oz (85 g). Hope that helps!
Hi Nami – I know its not the season for soup but I made this tonight for my daughter who is a vegetarian – yup veggie broth, no chicken or bacon but guess what – it still had great flavor!
Hi Janet! Aww so happy to hear vegetarian soup went well! I make similar corn chowder with vegetarian broth too. 🙂 Thank you for your kind feedback! xo
Thanks for sharing this hearty recipe. I love corn and potatoes in soups, especially during the wintertime. I have this on my list for a cold winter day!
Also, I made your white stew, with some modifications, over the Thanksgiving holiday, and it was a huge hit with the guests we had at the house.
Hi Kimmi! ME TOO!! I love corn and potatoes and roasted potatoes are really good one in this recipe! I’m so happy you tried the white stew recipe. Thank you for your kind feedback! Yay! 🙂
What can be used instead of heavy cream for us lactose intolerant?
Hi Jean! You can use lactose free milk. It won’t be as creamy, but milk still works and I make it often. 🙂
I live in Germany and afaik cream style corn doesn’t exist there. Should I just add normal corn and increase the heavy cream?
In addition, how much does the can of sweet corn weight?
Hi Asami! Sorry about missing the weight – I added the information in the recipe. You have to puree a little bit. Corn kernels are broken into pieces.
Use a blender or food processor an add your canned corn (Drain it first)
Add a tiny bit of milk and a small amount of flour to it and blend/pulse and you should get a creamy corn mixture to use in place of canned cream corn.
Use a blender or food processor an add your canned corn (Drain it first). Add a tiny bit of milk and a small amount of flour to it and blend/pulse and you should get a creamy corn mixture to use in place of canned cream corn.
About how much chicken stock should I use?
2 Quarts (1900ml) chicken stock. 🙂