Chicken and Potato Chowder
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course, Soup
Chicken and Potato Chowder
Description
This Chicken and Potato Chowder begins by sautéing diced onion, carrots, and celery in butter until tender, then adding thyme for aroma. Flour is whisked in to create a roux that thickens the broth when combined with chicken broth and milk. Cubed russet potatoes simmer until tender, integrating into the creamy base. Cooked, diced chicken is stirred in with sharp cheddar cheese until melted smoothly into the chowder, enhancing its richness and providing a mild tang. The seasoning with salt and freshly ground black pepper adjusts flavor balance, and fresh parsley sprinkled on top adds a bright herbal finish.
The resulting chowder is warming and filling, with vegetables imparting subtle sweetness and texture, while the chicken and cheese provide substantial protein and creamy mouthfeel. The chowder can be served immediately while hot. Adjusting milk quantity allows for control of the thickness, adapting to personal preference.
Ingredients
- ¼ cup butter unsalted
- 1 onion diced
- 3 carrot peeled and diced
- 2 celery diced, stalks
- 1 teaspoon thyme dried
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk or more, as needed
- 2 russet potato peeled and cubed
- 2 cups chicken breast diced, cooked
- 1 ½ cups cheddar cheese shredded sharp
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons parsley chopped fresh leaves
Instructions
- 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.
User Reviews
Overall Rating
5
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