Chicken and Corn Chowder

This recipe is from my friend, Heather. She posted a photo of this on her Facebook page, and I told her I needed the recipe ASAP! This is a super simple dish to make. It is basically a dump recipe. It only took a minute to make, and it just simmers on the stove for a about 30 minutes. Alternately, you could dump everything into the slow cooker and let it cook on low for about 4 hours.

Now, I did make a few small changes. I mean, what kind of food blogger would I be if I didn't change something? I added some spices, used frozen corn and added bacon. Bacon!!

This chowder was fabulous!! Be warned - this chowder does have some heat from the Rotel tomatoes. If you are sensitive to heat, use a can of Mild Rotel. If you aren't sure, start with Mild Rotel and see how you like it. We didn't think this was overly hot. It has a kick, but it isn't burn your mouth hot. Thanks so much to Heather for sharing her recipe! This will be a regular dish at our house this Fall/Winter.

Chicken and Corn Chowder
adapted from Heather
serves 6-8
(Printable Recipe)

• 12 oz cooked chicken, chopped (I used half a rotisserie chicken)
• 2 Tbsp dried minced onion flakes
• 1 Tbsp southwestern seasoning
• 1/2 tsp black pepper
• 1 1/2 cup milk
• 1 (14.5) oz can chicken broth
• 1 can Rotel tomatoes, undrained (Regular or Mild)
• 1 can Cream of Chicken soup
• 1 can Cream of Potato soup
• 1/2 cup chopped cooked bacon
• 2 cup frozen corn kernels

In a Dutch oven, combine all ingredients. Stir to combine. Bring to a boil and simmer 20-30 minutes.

*You can also make this in the slow cooker. Dump everything in the crockpot and cook on LOW for 4 hours.**




 

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