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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 last-minute meal.
What You’ll Like About This Dish
Semi‑homemade ease. Rotisserie chicken + condensed soups = fast comfort without sacrificing taste.
Hearty and cheesy. The melted cheese adds body, depth, and rich flavor in every spoonful.
Ready in minutes. This chowder is on the table in about 20 minutes—ideal for weeknights.
Flexible ingredients. Easy to adjust: more veggies, different cheese, or extra spice.
Ingredient Notes
- Rotisserie chicken: Makes prep fast and adds built-in roasted flavor.
- Cream soups: Cream of chicken and cream of potato create a rich, creamy base.
- Green onions: Use white and light green parts in the soup; dark green tops for garnish.
- Corn and mushrooms: Add sweetness and umami with no chopping required.
- Green chiles: Optional, but they bring a mild heat and a Southwestern vibe.
- Shredded cheese: Cheddar or Cheddar Jack melts smoothly into the chowder.
- Milk and broth: Lighten the chowder while keeping it creamy. Adjust for preferred thickness.
Tips
- Use freshly shredded cheese for a smoother melt and better flavor.
- A pinch of smoked paprika or cayenne pepper adds depth and heat.
- Stir frequently as the chowder heats to prevent sticking or scorching.
- If the soup thickens too much, add a splash of milk or broth to loosen it.
Steps to Make Quick Semi-Homemade Chicken Chowder
- Combine the condensed soups, milk, and chicken broth in a saucepan and stir until smooth.
- Stir in the chicken, green onions (white/light green only), corn, mushrooms, and chiles.
- Cook over medium heat, stirring often, until the chowder is heated through and onions are tender.
- Season with salt and pepper, then stir in the cheese until melted.
- Garnish with reserved dark green onion tops and serve.
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.
How to Store
Refrigerate: Store leftover chowder in an airtight container in the fridge for up to 3 days.
Freeze? Not recommended—dairy-based chowders may separate and lose their creamy texture.
Reheat: Warm gently on the stovetop over low heat or in the microwave in short bursts, stirring often. Avoid boiling to maintain a smooth texture.
Quick and Easy Chicken Chowder
Ingredients
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of potato soup
- 1 ½ cups milk
- 1 cup chicken broth
- 2 ½ cups diced cooked chicken
- 3 green onions, sliced, white and light green parts separated from dark green tops
- 1 (11-ounce) can corn with peppers (Mexicorn), drained
- 1 (4-ounce) can mushrooms, drained
- 1 (4-ounce) can green chiles, chopped (optional)
- Salt and pepper, to taste
- 1 ½ cups shredded cheddar cheese or cheddar jack
Recommended Equipment
Instructions
- Add the condensed soups, milk, and chicken broth to a large saucepan; stir to blend. Add the diced cooked chicken, chopped white and light green parts of the green onions, corn, mushrooms, and green chiles (if using). Mix well and place over medium heat. Cook, stirring frequently, for about 5 to 7 minutes or until green onions are tender.1 (10.5-ounce) can cream of chicken soup | 1 (10.5-ounce) can cream of potato soup | 1 1/2 cups milk | 1 cup chicken broth | 2 1/2 cups diced cooked chicken | 3 green onions, sliced, white and light green parts separated from dark green tops | 1 (11-ounce) can corn with peppers (Mexicorn) | 1 (4-ounce) can mushrooms | 1 (4-ounce) can green chiles
- Reduce the heat to low. Stir the cheese into the chowder until melted, then taste and season with salt and pepper.1 1/2 cups shredded cheddar cheese or cheddar jack | Salt and pepper
- Garnish with the reserved sliced dark green onions and serve with cornbread or crusty rolls.
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.
