Semi homemade Chicken Corn Chowder

Semi Homemade Chicken Corn Chowder Recipe

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barb brown


My husband and I like to travel. One evening we didn't feel like eating out so we grabbed some canned soup (Campbells chicken corn chowder) and went back to the room. We liked the soup so when we got back home I bought it again and thought I could jazz it up a little and make it heartier. I began experimenting and this is what I came up with. We enjoy it regularly, I hope you will too!


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15 Min
40 Min
Stove Top


  • 2 can(s)
    campbells chunky chicken corn chowder soup
  • 2 Tbsp
    better than bouillon chicken flavor
  • 1/2 jar(s)
    med. queso cheese sauce
  • 1 c
  • 2 small
    potatoes, diced
  • 1/2
    rotisserie chicken, deboned
  • 1 small
    onion, diced
  • 1 c
    whole kernel corn (fresh or frozen can be used also)
  • 1 can(s)
    green chiles (diced) mild

How to Make Semi homemade Chicken Corn Chowder


  1. Begin by peeling and dicing the potatoes and onion. Place them in enough water to just cover them. Add the boullion. cover and cook till tender. Do not drain
  2. Add the canned soup to the pot with the potatoes and onion. Stir together, add milk, cheese sauce,corn, green chiles (you can use jalepenos instead if you prefer) Add whatever seasoning you think it needs. I use salt, course ground black pepper and garlic to taste.
  3. Let cook till it bubbles, Add chicken last, heat thru.

Printable Recipe Card

About Semi homemade Chicken Corn Chowder

Course/Dish: Chowders
Main Ingredient: Chicken
Regional Style: Mexican

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