Chicken Corn Chowder Recipe - creamy corn chowder loaded with crispy bacon, tender chicken, potatoes, and Rotel tomatoes! Can make on the stovetop or in the slow cooker. Chicken, minced onion, taco seasoning, salt, black pepper, milk, chicken broth, Rotel diced tomatoes and green chiles, cream of chicken soup, cream of potato soup, bacon, and corn kernels. Ready to eat in about 30 minutes! Whip up some cornbread and dinner is done.
In a Dutch oven, combine all ingredients. Stir to combine. Bring to a boil and simmer 20-30 minutes.
Notes:
I use rotisserie chicken for the cooked chopped chicken. You can use any cooked chicken that you have on hand. Chicken breasts, chicken thighs, or chicken tenderloins all work great.
You can use fresh corn on the cob, frozen corn, or canned corn in this soup.
Feel free to add celery, red bell peppers, or fresh onion.
Sauté vegetables in melted butter in the pot until tender. Add remaining ingredients and cook as directed.
Can use milk or heavy cream.
Use low-sodium or no-salt chicken broth to control the salt content in the soup.
I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
Is Chicken Corn Chowder spicy? There is a kick from the Rotel in the soup. If you are worried about the heat, use a can of mild Rotel.
Can I make Chicken Corn Chowder in the slow cooker? Yes! Add all of the ingredients to the crockpot and cook until warm.
You can use some raw chicken breasts or raw chicken thighs for cooked chicken when making this in the slow cooker.
Can Chicken Corn Chowder be frozen? Yes! Cool the soup completely. Transfer soup to freezer bags and freeze for up to 3 months.
Reheat soup in the microwave or on the stovetop.
Store leftovers in an airtight container in the refrigerator.