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Rotisserie Chicken Corn Chowder
Melissa Hart

Rotisserie Chicken Corn Chowder

This is a second-life soup for rotisserie chicken, not a reason to cook that chicken for six more hours. Potatoes and corn build the chowder first. The chicken, milk and cheese get a short finish on high, which keeps the broth smooth and the meat recognizable.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs Yukon Gold potatoes cut into 1/2-inch cubes
  • 4 cups frozen corn
  • 1 cup diced yellow onion
  • 1 red bell pepper diced
  • 6 cups low-sodium chicken broth
  • 1 tsp smoked paprika
  • 1 1/2 tsp kosher salt
  • 4 tbsp unsalted butter softened
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 4 cups shredded rotisserie chicken skin removed
  • 1 cup shredded sharp cheddar cheese

Method
 

  1. Place the potatoes, corn, onion, bell pepper, broth, paprika and salt in a 6-quart crockpot.
  2. Cover and cook on low for 5 hours until the potatoes are tender.
  3. Mash about 2 cups of potatoes and corn against the crock.
  4. Mix the butter and flour into a paste, whisk it into the milk, and stir it into the soup with the chicken.
  5. Cook uncovered on high for 30 minutes until the chicken reaches 165°F, switch off the heat, and stir in the cheddar until smooth.