Can I Make Chicken Corn Chowder With Rotisserie Chicken?

Yes. Rotisserie chicken is a convenient shortcut for Chicken Corn Chowder and can reduce the cooking time considerably. Remove the skin and bones, then shred or dice the meat into bite-sized pieces. Because the chicken is already cooked, do not add it at the same stage as raw chicken. Prepare the chowder with the potatoes, corn, vegetables, and creamy broth first. After partially blending the soup, stir in the cooked chicken and gently heat it until warmed through.

What Is the Best Corn for Chicken Corn Chowder?

Fresh sweet corn provides excellent flavor and texture, especially when corn is in season. The naturally sweet kernels complement the smoky bacon, savory chicken, potatoes, and creamy broth beautifully. Frozen corn is an excellent year-round alternative and can usually be added directly to the pot without thawing. Canned corn also works well; simply drain it thoroughly before adding it. All three options can produce a delicious Chicken Corn Chowder, so choose whichever is most convenient.

How Can I Thicken Chicken Corn Chowder?

The easiest way to thicken Chicken Corn Chowder is to partially blend the cooked soup. Pureeing some of the potatoes and corn releases starch and creates a naturally thicker, creamier consistency while leaving plenty of hearty pieces intact. The flour-based roux also helps thicken the broth as it cooks. If your chowder still seems slightly thin, allow it to simmer gently for a few additional minutes. Remember that leftovers will usually become thicker after refrigeration.

Easy Chicken Corn Chowder: Creamy One-Pot Comfort

Name: Chicken Corn Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 6 strips uncooked bacon, chopped; 3 tablespoons unsalted butter; 1 medium yellow onion (about 1 cup), diced; 1 red bell pepper (about 1 cup), diced; 1 tablespoon jalapeño, diced with seeds and ribs removed; 1 1/2 tablespoons garlic, minced; 1/4 cup all-purpose flour; 1 teaspoon table salt, plus more to taste; 3/4 teaspoon ground black pepper; 3/4 teaspoon smoked paprika; 1/2 teaspoon dry ground mustard; 4 cups chicken broth; 1 cup water; 1 cup whole milk; 1 cup heavy cream; 1 pound Gold potatoes, cut into 1-inch cubes; 1 pound boneless skinless chicken breast or chicken breast and thighs; 2 1/2 cups sweet corn, fresh, frozen, or drained canned corn; Optional toppings: crispy bacon, shredded cheddar cheese, sliced green onions, cilantro, jalapeño, crackers, or corn chips

Description

Chicken Corn Chowder is a creamy, hearty one-pot soup made with tender chicken, sweet corn, Gold potatoes, smoky bacon, peppers, and a rich seasoned broth. Partially blending the chowder creates a thick, velvety texture while leaving plenty of chicken, corn, and vegetables in every bowl.

Ingredients

Scale

6 strips uncooked bacon, chopped
3 tablespoons unsalted butter
1 medium yellow onion (about 1 cup), diced
1 red bell pepper (about 1 cup), diced
1 tablespoon jalapeño, diced with seeds and ribs removed
1 1/2 tablespoons garlic, minced
1/4 cup all-purpose flour
1 teaspoon table salt, plus more to taste
3/4 teaspoon ground black pepper
3/4 teaspoon smoked paprika
1/2 teaspoon dry ground mustard
4 cups chicken broth
1 cup water
1 cup whole milk
1 cup heavy cream
1 pound Gold potatoes, cut into 1-inch cubes
1 pound boneless skinless chicken breast or chicken breast and thighs
2 1/2 cups sweet corn, fresh, frozen, or drained canned corn
Optional toppings: crispy bacon, shredded cheddar cheese, sliced green onions, cilantro, jalapeño, crackers, or corn chips

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Instructions

Add the chopped bacon to a large Dutch oven or heavy-bottomed pot. Cook over medium heat until crisp. Transfer the bacon to a paper towel-lined plate and set aside.
Remove excess bacon grease from the pot, leaving approximately 2 tablespoons behind.
Add the butter to the remaining bacon grease and allow it to melt.
Add the diced onion, red bell pepper, and jalapeño. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for about 30 seconds, stirring until fragrant.
Sprinkle the flour over the vegetables and stir until completely incorporated. Cook for another 30 seconds to remove the raw flour taste.
Stir in the salt, black pepper, smoked paprika, and dry ground mustard.
Slowly pour in the chicken broth while stirring or whisking continuously until the mixture is smooth.
Add the water, whole milk, heavy cream, potatoes, chicken, and sweet corn. Stir to combine.
Bring the chowder to a boil and cook until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F (74°C).
Remove the cooked chicken from the pot and shred or dice it into bite-sized pieces. Keep it warm while blending the chowder.
Using an immersion blender, carefully puree approximately half of the soup, leaving plenty of whole potatoes, corn, and vegetables for texture.
Return the shredded chicken to the pot and stir until evenly distributed. Taste and adjust the salt and black pepper as needed.
Ladle the Chicken Corn Chowder into bowls and serve warm with crispy bacon and your preferred toppings.

Notes

Fresh sweet corn offers excellent seasonal flavor, but frozen corn can be added without thawing and canned corn can be used after draining.
Gold potatoes do not need to be peeled. If using russet potatoes, peeling them first is recommended.
About 1 pound of precooked shredded or diced chicken can replace raw chicken. Add cooked chicken after partially blending the chowder and heat until warmed through.
If omitting the bacon, use approximately 5 tablespoons of butter instead of 3 tablespoons, although the chowder will have less smoky flavor.
If you do not have an immersion blender, carefully puree approximately half of the chowder in a standard blender in batches. A potato masher can also be used for a more rustic texture.
For crisp bacon, keep the cooked bacon separate and sprinkle it over individual servings instead of stirring it into the pot.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat gently on the stovetop and add a splash of milk or chicken broth if the refrigerated chowder becomes too thick.
Freezing is not recommended because cream-based soups can separate after thawing and develop an uneven texture.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 554 kcal
Sugar: 9 g
Sodium: 1239 mg
Fat: 34 g
Saturated Fat: 17 g
Unsaturated Fat: 13 g
Trans Fat: 1 g
Carbohydrates: 39 g
Fiber: 4 g
Protein: 27 g
Cholesterol: 131 mg