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 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 doesn’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
- 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.**