This soup starts with the ease of left over rotisserie chicken, but also has the comfort of Grandma's home cooking, since I am tweaking my husbands Grandmothers Original Corn Chowder Recipe to make this version.
You get a quick, yet ultra comforting meal that is sure to satisfy!
Printable Recipe
Rotisserie Chicken Bacon Corn Chowder
Serves 4-6
Ingredients:
1- 1 1/2 cups shredded/diced cooked chicken
3 slices bacon cooked and crumbled
1 (16 oz.) Corn drained or Creamed Corn undrained (your choice!)
1 Can diced or 1 1 /2 cups frozen diced potatoes
3 cups milk
3 Tablespoons Butter
Directions:
Add all ingredients into a large sauce pan and simmer on medium low 5-10 minutes till soup is heated through and potatoes (if using frozen) are cooked through to tender. Salt and Pepper to taste.
If you'd like to thicken the soup: in a small bowl mix together 4 Tablespoons flour w/ 1/4 cup water.
Add flour/water mixture into soup and stir until thickened.
Monday
- Asian Diet Soup from Palatable Pastime
- Grandma's Copycat Kelly's Cheese Soup from Cooking with Carlee
- Rotisserie Chicken Bacon Corn Chowder from The Frugal Pantry
- Roasted Cauliflower Soup from A Day in the Life on the Farm
- Delicata Squash Soup with Curried Chickpeas and Onions from Caroline's Cooking
That sounds amazing! My husband is not a soup fan, but I think I could get him to go for this!
ReplyDeleteMy husband is the same way! This is one he likes because it's "meaty" enough that he doesn't walk away hungry.
DeleteNow this is a perfect recipe...easy, peasy and delicious. I'm always looking for ways to repurpose leftovers and with this I could repurpose not only the chicken but also any potatoes I have left.
ReplyDeleteThat's exactly How I make it too!
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