Quick Semi-Homemade Chicken Chowder

This quick chicken chowder is hearty, creamy, and packed with flavor—but it comes together with minimal effort. Using condensed soups and rotisserie chicken makes it a semi-homemade shortcut meal that still tastes comforting and satisfying.

Corn, mushrooms, green onions, and green chiles add color and texture, while shredded cheese melts into the chowder for extra richness. Ready in just 20 minutes, it’s perfect for busy weeknights or a cozy last-minute meal.

How to Make Our Quick Chicken Chowder

1. In a large saucepan, combine the condensed cream of chicken soup, condensed cream of potato soup, milk, and chicken broth. Stir until smooth.
2. Add diced cooked chicken, the white and light green parts of the green onions, drained corn, mushrooms, and green chiles (if using). Stir well and place over medium heat.
3. Cook, stirring frequently, for 6 to 8 minutes, or until the onions are tender and the chowder is heated through.
4. Season with salt and pepper to taste. Stir in the shredded cheese until melted.
5. Garnish with the reserved dark green onion tops and serve with cornbread or crusty rolls.

Recipe Variations

• Make it spicier. Use pepper jack cheese and add extra green chiles or diced jalapeños.
• Add more veggies. Stir in frozen peas, diced bell peppers, or baby spinach.
• Use different cheese. Try Monterey Jack, Colby, or a smoked cheese for an extra flavor boost.
• Make it thicker. Add a handful of instant potato flakes or extra cheese for a thicker chowder.
• Add bacon. Stir in cooked, crumbled bacon for a smoky flavor boost.
• Sprinkle smoked paprika. Add a pinch of smoked paprika for a subtle smoky depth.

Serving Suggestions

• Serve with cornbread or crusty rolls to soak up the creamy chowder.
• Pair with a fresh spinach salad for a balanced meal.
• Add toppings like crispy bacon bits or extra shredded cheese.
• Top with crunch. Garnish each bowl with crushed tortilla chips for texture.
• Garnish with chopped parsley along with the green onion tops.

Print