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Chicken and Potato Chowder

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This is just like mom's comforting chicken noodle soup, but it's even creamier and loaded with cheesy goodness!

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Rate this recipe 4.6/5 (20 Votes)

Ingredients

  • 1/4 cup unsalted butter
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk, or more, as needed
  • 2 russet potatoes, peeled and cubed
  • 2 cups diced cooked chicken breast
  • 1 1/2 cups shredded sharp cheddar cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Details

Preparation time 15mins
Cooking time 40mins
Adapted from damndelicious.net

Preparation

Step 1

Melt butter in a large stockpot or Dutch oven over medium heat.
Add onion, carrots and celery.
Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes.
Stir in potatoes.

Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with parsley, if desired.

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