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
- 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.**
CONNECT WITH PLAIN CHICKEN