Description
This Chicken & Corn Chowder is a creamy, comforting soup packed with tender rotisserie chicken, sweet corn, and a blend of savory spices. Perfect for a cozy meal, it combines easy-to-find ingredients with simple stovetop cooking to deliver a rich, flavorful chowder that serves eight.
Ingredients
Scale
Chicken
- 1 rotisserie chicken
Spices and Seasonings
- 2 Tbsp onion flakes
- 1 tsp garlic powder
- ½ tsp cumin
- Salt & pepper, to taste
- 1 Tbsp chicken base or bouillon
Liquids
- 1½ cups water
- 3 cups half-and-half
Vegetables
- 1 (15-oz) can creamed corn
- ½ cup frozen corn kernels
- 1 (4-oz) can green chiles
Cheese
- 2 cups shredded pepper jack cheese
Instructions
- Prepare the Chicken: Remove the skin from the rotisserie chicken and discard it. Then carefully remove all the meat from the bones and chop it into bite-sized pieces. Discard the bones afterwards.
- Combine Ingredients: Place the chopped chicken into a large Dutch oven. Add onion flakes, garlic powder, cumin, salt, pepper, chicken base, water, half-and-half, creamed corn, frozen corn kernels, and green chiles. Stir thoroughly to combine all ingredients.
- Cook the Chowder: Place the Dutch oven over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 20 minutes to allow flavors to meld and the chowder to thicken slightly.
- Add Cheese and Serve: After simmering, stir in the shredded pepper jack cheese until it melts completely, giving the chowder a creamy, spicy finish. Serve warm.
Notes
- Using a rotisserie chicken simplifies preparation and adds rich flavor.
- Adjust the spice levels by adding more or less cumin and green chiles according to taste.
- For a thicker chowder, reduce some of the half-and-half or simmer longer.
- This chowder freezes well; store leftovers in airtight containers.
- To make it dairy-free, substitute half-and-half with coconut milk and omit cheese.
