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Cheesy Chicken Chowder Recipe

This delicious chicken soup is wonderfully creamy and full of flavor and super easy to make. Cheesy chicken chowder is the perfect comfort food that everyone will love!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 people
Calories: 609 kcal
Course: Main Course , Soup , Dinner
Cuisine: American

Ingredients

  • 2 tablespoons vegetable oil divided
  • 1 pound boneless, skinless chicken breasts chopped into 1-inch pieces
  • 1 onion diced
  • 2 carrots peeled and chopped
  • 1 bell pepper any color; chopped
  • 4 cups low-sodium chicken broth
  • 1½ cups potatoes peeled and chopped
  • ½ teaspoon kosher salt plus more to taste
  • ½ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons cornstarch
  • ¾ cup heavy whipping cream
  • 1 cup freshly shredded cheddar cheese plus more for serving
Optional Garnishes
  • chopped fresh parsley
  • crumbled cooked bacon

Instructions

    Cup of Yum
  1. Heat 1 tablespoon of oil in a Dutch oven or large pot.
  2. Add the chicken and cook through completely, about 5 minutes. Remove and set aside.
  3. Pour in an additional 1 tablespoon of oil to the same pan and cook onion, carrots, and bell pepper until tender, about 5-7 minutes.
  4. Stir in the chicken broth, potatoes, salt, pepper, garlic powder, and Italian seasoning.
  5. Bring to a boil. Once boiling, turn down the heat to low, cover, and simmer for 15 minutes or until potatoes are tender. Add the chicken back into the pot and allow to heat through.
  6. In a separate bowl, combine the cornstarch with the heavy whipping cream and whisk until all the lumps are gone or mostly gone. Pour the cornstarch mixture into the chowder and stir.
  7. Take off the heat and stir in the cheese until melted and the mixture has thickened.
  8. Serve warm and garnish with parsley, shredded cheese, and bacon crumbles (optional).

Notes

  • Storage: Store cheesy chicken chowder in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • Make this soup in a heavy-bottomed pot or Dutch oven. It will distribute the heat more efficiently and won't scorch the bottom of the soup.
  • Feel free to add in other veggies that you have in your fridge.
  • Serve the chowder loaded with shredded cheese, bacon bits, and chopped parsley.
  • Nutritional information does not include optional ingredients.

Nutrition Information

Calories 609kcal (30%) Carbohydrates 31g (10%) Protein 39g (78%) Fat 37g (57%) Saturated Fat 18g (90%) Polyunsaturated Fat 6g Monounsaturated Fat 9g Trans Fat 0.1g Cholesterol 151mg (50%) Sodium 719mg (30%) Potassium 1261mg (36%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 7364IU (147%) Vitamin C 73mg (81%) Calcium 283mg (28%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 609

% Daily Value*

Calories 609kcal 30%
Carbohydrates 31g 10%
Protein 39g 78%
Fat 37g 57%
Saturated Fat 18g 90%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 9g 45%
Trans Fat 0.1g 5%
Cholesterol 151mg 50%
Sodium 719mg 30%
Potassium 1261mg 27%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 7364IU 147%
Vitamin C 73mg 81%
Calcium 283mg 28%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.