Family dinner have to be easy, quick and delicious. For me, the weekdays aren’t about trying some new fancy recipe. I rely on dependable foolproof recipes, that our family loves, like this Rotisserie Chicken Corn Chowder. It’s thick and creamy with chunks of chicken, potato and even bacon. It’s a hug in a bowl and always on our weekly meal plan during the cold winter months.
I’m a huge fan of using rotisserie chicken as a shortcut. It’s already cooked and prepared. I pick one up at the grocery store, usually on sale, and plan our family meals around it. The corn adds a sweet touch, and the chicken bulks with protein, while the bacon adds a touch of texture.
Since the chicken is already cooked and prepped, the recipe is quite easy. Buying rotisserie really cuts back in your prep time, making this one of my go-to weeknight family dinners. Most of the time, I just add a some crusty bread on the side and we all dig in!
Looking for even more great hearty soup recipes for winter? Check out some of my favorite go-to dinners to make when the weather drops:
How To Make Rotisserie Chicken Corn Chowder
For this recipe, you’ll use a large stock pot. The one I use is 12 quarts, but you want a rather large one to hold all of the chowder. Prepping the ingredients will require a knife and cutting board, but that’s it!
What’s The Difference Between Soup and Chowder?
This is a question I’m asked all the time! Creamy soups can be light in texture and runny. Chowders are hearty and chunky. Chowders are rich, thick and more plentiful than a soup. It’s almost like a stew, and most of the time, chowders have potatoes to give it the chunkiness.
What To Serve With Chicken Corn Chowder
Honestly, it’s a one-bowl meal. Don’t feel guilty about just making the chowder and no sides. However, if you do want some side dishes, a light salad would be great with the chowder. A winter salad would be delicious or you can serve your chowder in a bread bowl. I serve my chowder with a crusty loaf of French Bread from the grocery store bakery – keep it simple!
How To Make The Chowder Ahead Of Time
The cooking process takes about 45 minutes, but I like to prep as much as possible so it’s a quicker dinner to make. If you want to make the soup ahead of time, keep it in a slow cooker on a low setting or keep it warm on the stovetop on low. The chowder will be ready whenever dinnertime is and you’re not making it right beforehand. Just stir and serve!
Can You Freeze Chicken Corn Chowder?
Yes! Chicken Corn Chowder is very easy to freeze. I love doubling this recipe and freezing half of it for later. The chowder can be frozen for up to three months. Let it thaw overnight in the refrigerator. Either heat it over the stovetop or place it in the slow cooker on a warm setting for 3 hours. It tastes just as good as the first time you made it.
I also love to make this as as freezer meal for friends and family that are in need. If you know of a new mom, who is too busy to cook, make a batch that she can keep in her freezer. Write the heating instructions on the container and she can easily heat it for a great dinner. I’ve also done the same for families who are mourning a loss.
On a budget? Cut out the chicken. The bacon adds a protein options already and a crisp texture. I love the addition of chicken, but just the bacon by itself is great too. If you’re watching your sodium, omit the kosher salt. The chicken broth already adds sodium naturally.
Lastly, frozen or fresh corn can be used in the recipe. I love to use frozen corn because it’s easiest. Just make sure you cook the chowder long enough that the frozen corn cooks – test with a taste. Or you can heat the frozen corn for a few minutes in the microwave before adding it to the chowder!
What You Need From The Grocery Store:
- Rotisserie Chicken
- Unsalted Butter
- Chicken Broth
- Russet Potatoes
- Kosher Salt
- Fresh (or Frozen) Corn
- Heavy Whipping Cream
- Green Onions
Directions To Make Rotisserie Chicken Corn Chowder
Step 1: Wash, dry, prep your vegetables and set aside.
Step 2: In your Dutch oven or large pot, add in the butter and sauté the onions until they are translucent.
Step 3: Next, add in the potatoes, salt, and chicken broth and turn the burner to medium and let the chowder simmer for 30 – 40 minutes or until the potatoes are soft.
Step 4: Then, add in your corn and continue cooking for 15 minutes. Then add in the heavy whipping cream and milk. Let the chowder continue to simmer until the milk and cream have warmed up.
Step 5: Stir in the rotisserie chicken and let it warm. Serve and top with bacon and the sliced green onions.
- 1 rotisserie chicken, chopped into bite-sized chunks (skin removed)
- 1 medium onion, diced
- 2 teaspoons unsalted butter
- 2-3 cups chicken broth
- 4 large russet potatoes, peeled and diced
- 1 teaspoon kosher salt
- 5 cups fresh or frozen corn
- 1 cup heavy whipping cream
- 3 cups milk
- 4 slices bacon, already cooked, chopped
- 3 green onions, sliced
1. Wash, dry, prep your vegetables and set aside.
2. In a large stock pot, add in the butter and sauté the onions until they are translucent.
3. Next, add in the potatoes, salt, and chicken broth and turn the burner to medium and let the chowder simmer for 30 – 40 minutes or until the potatoes are soft.
4. Then, add in your corn and continue cooking for 15 minutes. Then add in the heavy whipping cream and milk. Let the chowder continue to simmer until the milk and cream have warmed up.
5. Stir in your chunks of rotisserie chicken and let them warm.
6. Serve and top with bacon and the sliced green onions.
- Refrigerate any leftovers in an airtight food storage container. For best freshness, enjoy within 5-7 days of making the chowder.
- Chicken Corn Chowder can be frozen for up to 3 months.
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Amount Per Serving: Calories: 450Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 55mgSodium: 1032mgCarbohydrates: 64gFiber: 7gSugar: 13gProtein: 15g
**Nutrition is calculated by a third party. Actual values may vary.