Rotisserie Chicken Potato Chowder Recipe

When it comes to making a warm and comforting meal for two, it doesn’t get much easier or better than this Rotisserie Chicken Potato Chowder recipe. A thick and creamy soup filled with chunks of rotisserie chicken, potatoes and corn.

It is a delicious way to use up leftover rotisserie chicken. Not to mention that because it is a thick and hearty chowder, it will leave you feeling full and satisfied for hours.

But the best part of all? You don’t need a lot of ingredients or time to make it. Most of the things you need, like butter, flour, milk, and chicken stock are probably already in your kitchen.

Not to mention that the chowder comes together quickly and it’s made in one pot, so clean up is a breeze. That is why it’s a great recipe to make when you don’t feel like spending a lot of time in the kitchen or dealing with a sink full of dishes afterward but still want a delicious meal.

Great Use for Leftover Rotisserie Chicken

Rotisserie chicken is a kitchen lifesaver, especially when you are making meals for two. The meat is already cooked, tender, and full of flavor, so it saves a lot of cooking time.

Dicing or shredding some leftover rotisserie chicken for this chowder or Classic Corn Chowder is the perfect way to avoid letting it go to waste. The shredded chicken mixes in nicely with the creamy base of the chowder, and since it’s added towards the end of cooking, it doesn’t dry out.

You can also change up the amount of chicken you use depending on how much you have left over. If you’re short on chicken, the chowder is still filling thanks to the potatoes and corn.

On the other hand, if you’ve got a lot of leftover chicken, you can add a little more to make it extra hearty. This flexibility makes it a perfect “use-what-you-have” recipe.

Best Potatoes For This Rotisserie Chicken Chowder

When it comes to what type of potatoes to use for this recipe, hands down the best potatoes are Yukon gold potatoes. They’re naturally buttery, and their texture holds up well in soups and chowders without turning mushy.

Yukon gold potatoes also have thin skins, so you don’t have to worry about peeling them. Just give them a good rinse, chop them up, and toss them in the pot. When cut into one-inch pieces, they cook quickly, making them ideal for this recipe and any Potato Soup recipe.

If you don’t have Yukon gold potatoes, red potatoes are a good alternative. They also hold their shape well and don’t require peeling, but they might take slightly longer to cook.

However, be sure to avoid using russet potatoes for this chowder. They tend to fall apart and get grainy, which will change the texture of the soup.

How to Prevent Milk from Curdling

Curdling can happen if you’re not careful when cooking with milk. The key to preventing this is to avoid high heat once you add the milk.

After whisking the milk into the flour and butter mixture, you’ll want to bring the chowder up to a low boil and then quickly reduce the heat to a simmer. Keeping the heat lower and stirring frequently helps the milk integrate smoothly without breaking down.

Another thing to keep in mind is the order of ingredients. By cooking the flour in butter first, you create a roux, which thickens the chowder and helps the milk blend in smoothly.

This also helps to prevent curdling because the fat in the butter acts as a buffer between the milk and the heat. So just keep an eye on the temperature, and your chowder will turn out perfectly creamy and smooth.

How to Flavor Your Rotisserie Chicken Potato Chowder

This chowder gets its base flavor from a simple combination of garlic powder, dried thyme, salt, and pepper. The garlic powder adds a hint of warmth, while thyme gives it a bit of an herby taste.

If you like a little more flavor, you can experiment with adding other dried herbs, like rosemary or parsley, to the mix. Or if you like a little more spice in your food (like me) add in a few crushed red pepper flakes.

Of course, don’t forget the salt and pepper. They are a must for balancing the flavors, so be sure to taste and adjust them as you go. A good trick is to season lightly at the beginning, then add more at the end after the flavors have had time to blend.

Then when you go to serve the rotisserie chicken potato chowder, you can add a few toppings for more flavor and visual appeal. Crumbled bacon and diced green onions are two great options.

The bacon adds a smoky crunch, while the green onions bring a pop of freshness. You can also sprinkle a little shredded cheese on top if you want as well.

Storing and Reheating Leftovers

If you have leftovers it is best to store them in the refrigerator. This chowder doesn’t freeze well because of the milk and potatoes. Both tend to change texture after freezing and thawing, so it’s best to enjoy it fresh or within a few days of making it.

Once the chowder cools, transfer it to an airtight container and put it in the fridge. It’ll last for about 3-4 days.The chowder thickens as it sits, so when you reheat it, you might want to add a splash of chicken stock or milk to get it back to the original consistency.

To reheat, you can warm it up on the stove over low heat, stirring occasionally, until it’s heated through. You can also use the microwave if you’re in a rush. Just be sure to stir it halfway through to make sure everything heats evenly.

One thing to keep in mind is that the potatoes might soften a bit more when reheated, but the flavors will still be delicious.

Rotisserie Chicken Potato Chowder Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 Tbsp. of Butter
• 2 Tbsp. All-Purpose Flour
• 1 Cup of Milk
• 2 Cups of Chicken Stock
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 lb. of small Yukon Gold Potatoes (Cut in 1 inch pieces)
• 1 Cup of Shredded Rotisserie Chicken
• 1/2 Cup of Frozen Corn

For Serving (optional)

• Bacon crumbles
• Diced green onions
• Shredded cheddar cheese

INSTRUCTIONS

In a medium pot placed over medium heat, add butter. Once it melts add the flour and stir for 1 minute.

Slowly whisk in the milk, then stir in the chicken stock. Next, add the garlic powder, thyme and potatoes and stir. Add salt and pepper to taste.

Bring the mixture to a low boil, then reduce heat to maintain a simmer, stirring frequently and cook until the potatoes are tender (14-16 minutes).

Stir in the shredded chicken and corn and cook for an additional 3-4 minutes, or until the corn is tender and the chicken is heated through.

Serve and garnish with crumbled bacon, diced green onions and shredded cheese if desired.

There you have it, rotisserie chicken potato chowder made with leftover chicken. This is a simple, easy and delicious meal that I am sure will become a new favorite.

Enjoy! Mary

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