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Quick Skillet Chicken Corn Chowder
75% authentic · American
A simplified, faster version of chicken corn chowder made entirely in one skillet, perfect for a weeknight meal.
Ingredients
- Pre-cooked rotisserie chicken, shredded2 cups
- Frozen corn kernels2 cups
- Potatoes, pre-cooked and diced (e.g., boiled or microwaved)2 cups
- Onion, yellow, finely chopped1/2 cup
- Butter2 tbsp
- All-purpose flour2 tbsp
- Chicken broth3 cups
- Milk, whole1.5 cups
- Saltto taste
- Black pepperto taste
- Fresh chives, chopped (for garnish)1 tbsp
Steps
- 1
In a large skillet or Dutch oven, melt butter over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes.
- 2
Sprinkle flour over the onions and cook for 1 minute, stirring constantly.
- 3
Gradually whisk in chicken broth and milk until smooth.
- 4
Add pre-cooked potatoes and frozen corn. Bring to a simmer and cook for 5-7 minutes, until corn is tender and soup has thickened.
- 5
Stir in shredded rotisserie chicken and heat through for 2-3 minutes.
- 6
Season with salt and black pepper to taste. Serve directly from the skillet or ladle into bowls, garnished with chives.
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