5 from 183 votes
Chicken and Potato Chowder
Chicken and Potato Chowder is a creamy soup featuring diced cooked chicken, russet potatoes, and a medley of sautéed vegetables thickened with flour. Cheddar cheese adds richness while thyme and parsley contribute herbal notes. The chowder has a hearty, velvety texture suitable for warming meals.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
servings
Course:
Main Course, Soup
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.
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