Creamy Chicken Bacon Corn Chowder with Rotel
Hearty one-pot chowder loaded with rotisserie chicken, smoky bacon, and sweet corn in a creamy broth base with a kick of rotel and melted cheese. The combination of fresh and canned corn creates depth, while jalapeño adds gentle heat. Perfect for weeknight dinners, potlucks, or casual family gatherings. This version relies on convenient shortcuts—rotisserie chicken and canned ingredients—making it accessible and forgiving without sacrificing comfort-food satisfaction.
Ingredients
- 2 tablespoon butter
- ¾ cup onion, chopped
- 1 jalapeno pepper, seeded and minced
- 2 clove garlic, chopped
- 3 slice bacon, cooked and diced
- 3 cup chicken, cooked and cubed
- 2 can (11 ounce) yellow and white sweet whole kernel corn
- 1 can (14 3/4 ounce) creamed corn
- 1 can (10 ounce) rotel
- 2 can (10 3/4 ounce) low-fat cream of chicken soup
- 1 can (10 1/2 ounce) low sodium chicken broth
- 2 cup 2% low-fat milk
- 1 cup shredded mozzarella-provolone cheese blendsharp cheddar or fontina1:1flavor swap
cheddar more tangy
- fresh ground pepper, to taste
Instructions
- 1
Melt butter in a large Dutch oven over medium heat.
- 2
Add onion, garlic, and jalapeño; saute until softened.
- 3
Whisk soup and broth together in a small bowl until smooth.
- 4
Add soup mixture, rotel, both corns, bacon, and chicken to the pot; cook and stir frequently.
- 5
Pour in milk; continue cooking and stirring.
- 6
Stir in cheese and fresh ground pepper to taste; heat until cheese melts.
- 7
Serve warm with cornbread, dinner rolls, or salad.
Tips
Use rotisserie chicken for convenience and deeper flavor; homemade cooked chicken works equally well.
Rotel adds spice; reduce to half a can or omit if serving to heat-sensitive diners.
Stir frequently during cooking to prevent scorching and ensure even heating of soup and broth.
Good to Know
Refrigerate in airtight container up to 3 days. Freeze up to 2 months; thaw overnight and reheat gently on stovetop, adding milk to thin if needed.
Prepare through step 3 the night before. Omit cheese until serving to prevent texture breakdown. Reheat gently and finish as directed.
Ladle into bowls and top with extra cheese, crumbled bacon, or sliced jalapeño. Serve with cornbread or dinner rolls on the side.
Common Mistakes
Do not skip the soup-broth whisking step to avoid lumps and ensure smooth texture.
Do not add milk before cooked ingredients finish simmering to prevent curdling.
Do not skip frequent stirring to avoid scorching on the bottom of the pot.
Substitutions
Dairy-Free Swaps
use unsweetened
General Alternatives
cheddar more tangy
FAQ
Can I make this soup ahead and freeze it?
Yes. Freeze for up to 2 months in freezer-safe containers, leaving headspace. Thaw overnight in the fridge. Reheat on the stovetop over medium heat, stirring often and adding milk if too thick. Add cheese just before serving.
What if I don't have rotel on hand?
Omit it or substitute 1 can diced tomatoes with green chiles (rotel's primary component) or 1 cup salsa. Adjust salt to taste. The soup will be slightly less spicy but equally satisfying.
How long does this keep in the refrigerator?
Store in an airtight container for up to 3 days. The flavors meld and intensify after a day. Reheat gently on the stovetop or microwave individual portions, adding a splash of milk to restore creaminess if needed.