Creamy Chicken and Corn Chowder

A rich chowder is the perfect remedy for a cold evening. This recipe brings together tender chicken, sweet corn, and the subtle heat of green chiles in a savory broth. It is a hearty one-pot meal that relies on simple pantry staples like cream of potato and cream of chicken soups to create a satisfying texture without hours of simmering. The addition of melted cheddar cheese at the very end gives it a velvety finish that is hard to resist.

For a truly comforting meal, we recommend serving this chowder alongside our Overnight Spoon Rolls. They are the perfect vessel for soaking up every last drop.

Yields: 9 servings | Prep Time: 10 minutes | Cook Time: 10 minutes | Temperature: Stovetop

Ingredients

• 2 cups chopped cooked chicken
• 1 (10-ounce) can cream of potato soup, undiluted
• 1 (10 3/4-ounce) can cream of chicken soup, undiluted
• 1 (11-ounce) can Mexican-style corn, undrained
• 1 (4 1/2-ounce) jar sliced mushrooms, undrained
• 1 (4-ounce) can chopped green chiles, undrained
• 1 1/2 cups milk
• 1 cup chicken broth
• 1/3 cup sliced green onions
• 1 1/2 cups (6 ounces) shredded Cheddar cheese
• Garnish: sliced green onions

Instructions

1. Combine: In a Dutch oven, combine the chopped cooked chicken, cream of potato soup, cream of chicken soup, undrained corn, undrained mushrooms, undrained green chiles, milk, chicken broth, and 1/3 cup sliced green onions. Stir well to mix everything together.
2. Heat: Cook over medium heat for 5 to 8 minutes, or until the mixture is thoroughly heated.
3. Melt Cheese: Remove the pot from the heat. Add the shredded Cheddar cheese and stir constantly until the cheese melts and blends into the chowder.
4. Serve: Garnish with additional sliced green onions if desired and serve immediately.

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Creamy Chicken and Corn Chowder

A creamy and hearty chicken and corn chowder made with pantry staples. Packed with green chiles, mushrooms, and cheddar cheese. Ready in just 20 minutes.

Cooking Method: Simmering Cuisine: American Courses: Soups

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Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Servings: 9 Dietary:

N Nut Free

Ingredients

Servings

• 2 cups chopped cooked chicken
• 1 can cream of potato soup, undiluted (10-ounce)
• 1 can cream of chicken soup, undiluted (10 3/4-ounce)
• 1 can Mexican-style corn, undrained (11-ounce)
• 1 jar sliced mushrooms, undrained (4 1/2-ounce)
• 1 can chopped green chiles, undrained (4-ounce)
• 1 ¹⁄₂ cups milk
• 1 cup chicken broth
• ¹⁄₃ cup sliced green onions
• 1 ¹⁄₂ cups shredded Cheddar cheese (6 ounces)
• Garnish: sliced green onions

Instructions

Combine:

1. In a Dutch oven, combine the chopped cooked chicken, cream of potato soup, cream of chicken soup, undrained corn, undrained mushrooms, undrained green chiles, milk, chicken broth, and 1/3 cup sliced green onions.
2. Stir well to mix everything together.

Heat:

1. Cook over medium heat for 5 to 8 minutes, or until the mixture is thoroughly heated.

Melt Cheese:

1. Remove the pot from the heat.
2. Add the shredded Cheddar cheese and stir constantly until the cheese melts and blends into the chowder.

Serve:

1. Garnish with additional sliced green onions if desired and serve immediately.

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