Rotisserie Chicken Bacon Corn Chowder is a wonderful soup that is not only warm on a cold night, but also a great use of leftover chicken! Add a salad or biscuits and you have a nice easy lunch or dinner.
I am tweaking my husbands Grandmothers Original Corn Chowder Recipe to make this version.
Rotisserie Chicken Bacon Corn Chowder
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
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.
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