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Creamy Chicken and Corn Chowder

A Dutch oven filled with creamy chicken and corn chowder garnished with green onions, sitting on a dark wooden table next to a bowl of shredded cheese and a ladle.

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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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Cooking Method:
Cuisine:
Courses:
Servings: 9
Dietary: Nut Free
Description

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.

Ingredients
  • 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. 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. 2
    Stir well to mix everything together.
    3. Heat:
  3. 3
    Cook over medium heat for 5 to 8 minutes, or until the mixture is thoroughly heated.
    4. Melt Cheese:
  4. 4
    Remove the pot from the heat.
  5. 5
    Add the shredded Cheddar cheese and stir constantly until the cheese melts and blends into the chowder.
    6. Serve:
  6. 6
    Garnish with additional sliced green onions if desired and serve immediately.
Keywords: chicken and corn chowder, cheesy chicken soup, easy chowder recipe, mexican corn chowder, pantry soup recipe, willowgold farms, ad free recipes, hearty winter soup, 20 minute dinner, one pot meals
Read it online: https://willowgoldfarms.com/recipe-box/creamy-chicken-and-corn-chowder/