This super delicious 20 Minute Chicken and Corn Chowder can be whipped up in no time! We start with cooked chicken, like store bought rotisserie, add corn, veggies, milk and a finely diced pepper for just a little kick!
This soup has been a family favorite for years…I’m talking 20 at least! It’s so easy and comforting!
We start with already cooked chicken. You can buy a rotisserie chicken at your market or just bake an extra chicken breast when your cooking dinner during the week.
What you need to make this easy chowder recipe:
- cooked chicken
- fresh, frozen or canned corn
- cream corn (add this to your grocery list so you have it on hand anytime you want to whip up a batch!
- celery
- onion
- potato – any variety
- Jalapeño pepper (or poblano, hatch or even a can of chopped chilies will work!)
- milk – whole or 2% (skim is not recommend)
What else could I add to this Easy Chicken and Corn Chowder?
- red pepper
- zucchini
- chopped carrots
- mushrooms
- broccoli
- clean out the fridge and throw it in this pot of soup!
What can I serve with this soup?
We love bread! Try any of these delicious easy bread recipes!
- Focaccia Bread
- Easy Homemade Rolls
- Corn Muffins from scratch
- Quick Savory Zucchini Bread
- Homemade English Muffin Bread
There are only two steps to this soup.
1.) Saute’ the veggies
2.) Toss in remaining ingredients
20 minutes later , Soups on!
We love soup around here and eat it all year long…even in sunny Palm Springs! Check out a few of our faves:
Mexican Shrimp and Corn Chowder
20 Minute Potato and Sausage Soup
Beef Barley Soup – Slow cooker or stove top
30 Minute Minestrone and Sausage Soup
One Pot Chili Mac and Cheese Soup – A family fave!
To fast, fresh and easy soup…all week long!
Clink!
Kathi and Rachel
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Pin RecipeA quick and easy soup made from chicken, corn, milk and peppers
- 2 tablespoons butter
- 1/2 cup onion chopped
- 1/2 cup celery chopped
- 1 jalapeño pepper, seeded and deveined finely chopped (for less heat use a poblano or regular bell pepper for no heat)
- 3 tablespoons all purpose white flour
- 1 cup potato cubed, any variety
- 2 cups cooked chicken cubed or shredded
- 1 1/2 cups corn fresh, frozen or canned (drained)
- 1 14 ounce canned cream corn
- 1 teaspoon Thyme dried or fresh 2 teaspoons
- 3 cups milk whole or 2% (skim not recommended)
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In dutch oven or soup pot melt butter. Add onion, celery and jalapeno. Saute' until just crisp tender. About 3-4 minutes.
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Sprinkle flour over vegetables and stir until no flour remains visable.
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Add potatoes and remaining ingredients. Bring to a simmer and serve!
Use precooked chicken for a faster meal.
Sub poblano or regular bell pepper to reduce heat (although this is not overly spicy)
Avoid skim milk.
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