Print Recipe

Chicken Corn Chowder

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Soup


  • 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 and 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.