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This quick chicken chowder is the kind of comforting meal you can pull together even on your busiest days. With help from condensed soups, tender rotisserie chicken, and pantry staples, the chowder thickens quickly and develops a creamy, cozy texture in just minutes. The result is a bowl that tastes like it simmered far longer than it actually did.
I used about half of a rotisserie chicken for the 2 cups of diced chicken. I had enough rotisserie chicken left to make a few sandwiches the next day! Feel free to use leftover chopped chicken or use your Instant pot to quickly cook fresh chicken. This Instant Pot shredded chicken is perfect, just omit the taco seasoning.
There’s no sautéing necessary for this recipe, just dump everything in the pot and cook. If you want to customize it, however, you may sauté some aromatics, such as diced onions or green onions, garlic, celery, or bell pepper. Sautéed mushrooms would be a great addition as well.
What You’ll Like About This Recipe
Truly fast and fuss-free. With just a handful of ingredients and rotisserie chicken, the chowder is ready in about 20 minutes from start to finish.
Creamy, comforting texture. The combination of condensed soups and milk creates a velvety base without the need for flour, roux, or long simmering.
Pantry-friendly ingredients. Most components come straight from the pantry, making it easy to keep everything on hand.
Flexible seasoning. The mild base welcomes herbs, spices, vegetables, or even a little heat if you want to personalize the flavor.
Perfect for leftovers. The chowder reheats beautifully, and the flavor continues to develop as it sits.
Ingredient Notes
- Condensed soups – These create the creamy foundation of the chowder, giving you instant body and richness without making a roux. I use cream of potato and cream of chicken, but the recipe is flexible. Cream of mushroom, cream of chicken with herbs, cream of onion, or cream of celery all work well, and mixing varieties can slightly change the flavor profile depending on what you prefer.
- Onion and garlic powders – Convenient flavor builders that melt directly into the soup. They give the chowder a savory backbone without the added step of sautéing fresh aromatics, which keeps the recipe truly fast.
- Herbes de Provence – A fragrant blend often containing thyme, savory, oregano, rosemary, marjoram, and sometimes lavender. It adds a soft herbal note that pairs beautifully with poultry. Italian seasoning, dried thyme, or a poultry seasoning blend offer easy substitutions if you want a more familiar or more robust herbal flavor.
- Corn with peppers – A Mexican-style corn mixture that adds sweetness and visual appeal. The peppers contribute mild flavor without heat. If using plain whole-kernel corn, add chopped roasted red pepper, pimiento, or mild green chiles for the same pop of color.
- Rotisserie chicken – The key to making this chowder a true 20-minute meal. Shredded or diced rotisserie chicken blends in easily and stays tender. Leftover baked or poached chicken works well too, and cooked turkey is a natural substitute.
- Whole milk – Gives the chowder a smooth, creamy finish without making it heavy. It blends easily with the condensed soups and keeps the texture silky. For a richer chowder, use half-and-half or light cream; for a lighter version, use 2% milk.
How to Make It
- Start by combining the condensed soups, corn, broth, and seasonings in a saucepan. As the mixture warms, the condensed soups loosen and dissolve, so give everything a good stir to help it form a smooth base. Heating these ingredients first also allows the flavors from the seasonings to bloom and meld before adding the chicken and milk.
- Bring the mixture to a gentle boil, then reduce the heat. This short simmer helps the chowder thicken slightly and allows the starches from the condensed soups and corn to begin binding the broth. You should see small, steady bubbles but not a vigorous boil, which could cause the mixture to scorch.
- Add the cooked chicken and milk once the base has thickened a bit. Stir slowly to distribute the chicken evenly and warm it through without toughening it. The milk should be added off a high boil to prevent curdling and to keep the chowder’s texture velvety and smooth.
- Continue cooking just long enough for the chowder to become hot throughout. The goal is gentle heating rather than prolonged simmering — the chicken is already cooked, and the milk only needs time to blend into the broth.
- Taste and adjust the seasonings. Depending on the type of condensed soups used, you may find that a little more pepper, herbs, or even a splash of broth helps balance the flavors. Ladle into bowls and garnish with fresh herbs if you’d like brightness or color.
Tips
- Use whole milk for the creamiest texture, though 2% also works well.
- If the chowder is too thick, thin with a splash of broth or milk until it reaches your preferred consistency.
- Add the chicken at the end to keep it tender rather than dry.
- For extra flavor, stir in a small pat of butter just before serving.
- If you like a sweeter chowder, use canned corn with added sugar; for a more savory version, use no-salt-added corn.
Recipe Variations
- Add extra vegetables. Stir in cooked potatoes, peas, celery, or mixed vegetables to make the chowder heartier and more colorful.
- Make it smoky. Add a pinch of smoked paprika or a few crumbles of cooked bacon for deeper flavor.
- Turn it spicy. Add cayenne, a splash of hot sauce, or diced green chiles for gentle heat.
- Use cream instead of milk. For a richer chowder, replace part of the milk with heavy cream.
- Make it dairy-free. Substitute the milk with unsweetened oat milk or almond milk and check that your condensed soups are dairy-free.
Serving Suggestions
- Crusty Bread, Rolls, or Biscuits: Bread is a great accompaniment to chowder as it’s perfect for dipping into delicious soup. Flaky biscuits are excellent with the chowder as well.
- Saltines or Crackers: I love saltines with this chowder, but any cracker will do. Ritz, butter crackers, low carb, or gluten-free—it’s entirely up to you!
- Green Salad: A fresh green salad with a light dressing provides a pleasant contrast to the creamy chowder. You might include ingredients like mixed greens, cherry tomatoes, cucumbers, and radishes.
- Roasted Vegetables: A side of roasted vegetables such as carrots, broccoli, or Brussels sprouts can add color and variety to your meal.
- Cornbread: This is another great option, whether unsweetened Southern-style corn muffins or a sweeter New England cornbread.
- Sandwiches: A simple grilled cheese would make this chowder a satisfying, well-balanced meal.
- Coleslaw: A side of coleslaw adds a crunchy and tangy contrast to the rich chowder.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. Stir well before reheating because the condensed soups may thicken as they chill.
Freeze: Not recommended, as milk-based chowders can separate and become grainy once thawed.
Reheat: Warm gently on the stovetop over low heat or microwave in short intervals, stirring often to keep the texture smooth. Do not boil after adding milk.
20 Minute Chicken Chowder
Ingredients
- 1 10.5-ounce can cream of potato soup
- 1 10.5-ounce can cream of chicken soup
- 1 12-ounce can corn, (12 to 15 ounces)
- 1 cup chicken broth
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp herbes de Provence, or Italian herbs
- ¼ tsp black pepper, or to taste
- 2 cups cooked chicken, diced or shredded , I use a rotisserie chicken
- 1 cup milk
- Optional: 2 tablespoons chopped fresh parsley or chives, for garnish
Instructions
- Combine the condensed soups with the corn, chicken broth, onion powder, garlic powder, poultry seasoning, and black pepper. Stir to blend and bring to a boil over medium heat.
- Reduce the heat to low and simmer for 5 minutes.
- Add the chicken and milk; stir and cook over low heat for 3 to 5 minutes, until hot.
- Taste and adjust the seasonings.
- Garnish the chicken chowder with chopped fresh parsley leaves or chives, if desired.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
