This Chicken Corn Chowder is a super easy recipe that combines cooked chicken, Velveeta cheese, cream cheese, corn, and Rotel tomatoes to create an amazingly delicious soup you can have on the table in about 30 minutes!
If you’re looking for a quick and easy soup that’s both hearty and flavorful, I’ve got you covered with this Chicken Corn Chowder. It all cooks in one pot and is ready for the table in about 30 minutes.
This is one of those recipes that always surprises folks with how much flavor it has. My mom recently made it and called me to tell me it’s one of her favorite recipes I have on the site.
What ingredients do I need for this Chicken Corn Chowder recipe?
Chicken Broth – I use boxed low-sodium chicken broth (so I can control the salt content), but regular salted broth will work, too. Homemade is a great option, too, if you have it. You can also swap the broth for 4 cups of water with the addition of 4 chicken bouillon cubes or a few tablespoons of chicken base.
Velveeta Cheese – I know some folks have an aversion to this ingredient, but nothing melts quite like Velveeta. It gives this soup amazing flavor and a perfect creamy texture.
Cream Cheese – For a little more creaminess, let’s add in some cream cheese. Being that it’s only 4 ounces, I opt for the full-fat cream cheese, but you can opt for Neufchatel if you’d like.
Cream of Chicken Soup – Cream of chicken adds more flavor and texture. You can use the low sodium or low-fat versions.
Rotel Tomatoes – This is where this gets most of its great flavor. The great thing about using Rotel is that it is available in varying heat levels, from mild to hot. Choose the one that best fits your family’s tastes.
Garlic Powder – Flavor, flavor, flavor! I often use granulated garlic instead of garlic powder as that’s what most of the big membership warehouses sell. And I use a ton of garlic powder so I typically buy it at Sam’s or Costco.
Onion Powder – Same as the garlic powder.
Shredded Chicken – A shredded rotisserie chicken works great here! I also love the convenience of grabbing the package of already shredded chicken from the deli section of the grocery store. You could certainly use shredded cooked chicken breast meat, too.
Whole Kernel Corn – I think frozen corn has the best flavor and texture for this recipe, but canned or even fresh will work.
What is Rotel?
Rotel, my friend, is one of those pantry staples that can add a kick to just about any dish, so let’s chat a bit about it…
Ro*Tel or Rotel is a canned product that combines diced tomatoes with green chilies. The beauty of Rotel lies in its versatility, and the instant flavor boost it gives to a wide range of recipes, from dips to casseroles, soups, and more.
The blend of tomatoes and green chilies in Rotel provides a balance of acidity and a mild to medium heat. It’s perfect for when you want to add a bit of zing without overpowering a dish. Plus, it’s incredibly convenient – just pop open a can, and you’re ready to elevate your recipe.
You’ll often find Rotel starring in classic dishes like queso dip (you know, the irresistibly gooey cheese dip that’s a hit at every party) or in hearty comfort foods like chili, stews, and Tex-Mex-inspired casseroles. It’s one of those secret weapons you keep in your pantry for an easy flavor boost.
How should I store this corn chowder?
Once cooled, transfer this soup to an airtight container (individual containers work great for reheating) and store in the fridge for up to 5 days.
Because of the cream cheese, I do not recommend freezing this soup. It can certainly be done, but you run the risk of the dairy separating or the texture getting grainy.
Does chowder have to include potatoes?
Now, when it comes to the great potato debate in chowder, here’s the scoop: traditionally, many chowders do include potatoes – like my Bacon Corn Chowder. They’re like the trusty sidekick, adding that lovely, starchy thickness and heartiness we often associate with a good chowder.
But here’s the thing – cooking is an art, and there are no hard and fast rules. You can definitely make a fantastic chowder without potatoes. It’s all about the creamy, rich base and the main star of the show, which could be clams, chicken, corn, fish, or whatever your heart desires. The beauty of chowder is in its versatility.
If you’re skipping potatoes, you might want to think about other ingredients that can lend a bit of body to your chowder. Think about alternatives like cauliflower for a lower-carb option, or maybe some rice or corn to thicken things up.
In this recipe, I’m using cream cheese and some Velveeta cheese to give us that creamy, velvety texture. On the flip side, you could simply let the creaminess of the broth take center stage.
So, to answer the question, no, chowder doesn’t have to have potatoes. Feel free to experiment and make it your own. That’s the joy of cooking!
Easy Chicken Corn Chowder
- 4 cups chicken broth
- 16 oz Velveeta Cheese, cubed
- 4 oz cream cheese, cubed
- 1 (10.75-ounce) can cream of chicken soup
- 2 (10-ounce) cans Ro*Tel tomatoes with chiles
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoon onion powder
- 1 teaspoon salt
- 4 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1 (28-ounce) bag frozen whole kernel corn
- In a large pot, heat broth until boiling. Reduce heat and add in cubed cream cheese and Velveeta cheese. Stir until melted, being careful to keep heat low enough to not scorch to cheese.
- Once the cheeses have melted, add Ro*Tel (liquid and all), cream of chicken, garlic powder, onion powder, and salt. Stir to combine.
- Once heated through, add cooked shredded chicken and corn. Return to gentle boil and allow corn to cook through for at least 5 minutes. Add salt and pepper to taste.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
My original post from October 4, 2011
Forgiveness is a powerful thing. Probably far more powerful than many of us have taken the time or thought to realize.
Just the other night, I was flipping through channels when I stopped on an episode of Dr. Phil on Oprah’s new network. Now, in all candor, I have never watched an episode of Dr. Phil, and I have no idea why I stopped to watch this time.
The guests were a family of 3 brothers, and they were dealing with one of the brother’s wives. Apparently she was just a terror and was doing her best to make things terrible for everyone. But all this is beside the point.
At the end of the show, Dr. Phil started talking about the power of forgiveness and how it affects us. He made the point that whenever someone wrongs us, and we hold a grudge, we empower the offender. We give that person power over us in that the grudge reminds us of not only what they did but of that person in general. And the reality is, does that person even deserve for us to think about them so frequently?
By forgiving, we take the power back. Forgiveness gives us peace in that we move on with our lives and let go of the grudge.
Now, I’m sure I’m not explaining this exactly the way Dr. Phil did, but I think you get the point. Being resentful and holding a grudge creates a situation where you allow someone who has wronged you to continue to wrong you. A grudge reminds you each day of that person and what they did to you while it is likely they’ve moved on.
We are all human, and we all make mistakes. And while the harm that has been done to you might not warrant forgetting, forgiving will allow you to take the power back.
I’ve recently had the opportunity to forgive, and it was a powerful thing.
Don’t you have some power you’d like to take back?