Servings
Font
Back
Loaded Cheesy Chicken Potato Chowder
4.6 from 33 votes

Loaded Cheesy Chicken Potato Chowder

Loaded Cheesy Chicken Chowder — 🧀 🎉 🙌 Potatoes, chicken, carrots, corn and more!! Thick, creamy, rich, and wonderfully cheesy!! Fast and easy, it's the perfect comfort food that everyone loves!!

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 5 servings
Calories: 431 kcal
Course: Lunch
Cuisine: American

Ingredients

  • 3 to 4 tablespoons olive oil
  • 2 cups sweet Vidalia onion peeled and diced small (about 1 medium/large onion, or yellow onion
  • 1 cup carrot peeled and diced small (about 2 large carrots
  • 1 cup celery diced small (about 2 stalks)
  • 4 garlic finely minced, cloves
  • ¼ cup all-purpose flour
  • 32 ounces chicken broth low-sodium, 4 cups
  • 3 cups milk or as needed (I use Silk Unsweetened Cashewmilk)
  • 3 cups russet potato peeled and diced into 1/4-inch cubes (about 3 large potatoes
  • 1 teaspoon thyme dried
  • 1 teaspoon oregano dried
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper or to taste
  • pinch cayenne pepper optional and to taste
  • 2 cups chicken use storebought to save time, cooked, shredded, rotisserie
  • ¾ cup corn I used frozen and added it straight from the freezer
  • 8 ounces cheddar cheese grate it yourself, pre-grated cheese in plastic bags is resistant to melting, extra-sharp
  • ⅓ cup parsley finely chopped, fresh; flat-leaf leaves

Instructions

    Cup of Yum
  1. To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
  2. Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
  3. Add the garlic and sauté for another 1 to 2 minutes.
  4. Add the flour and whisk constantly until lightly browned, about 1 minute.
  5. Add the chicken broth, milk, and whisk constantly until slightly thickened, about 1 to 2 minutes.
  6. Add potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra milk is okay. At the end you will adjust the seasoning levels.
  7. After potatoes are soft, add the chicken, corn, and boil for 1 to 2 minutes to warm the chicken and corn through.
  8. Reduce the heat to low, add the cheese slowly, and stir continuously until melted and combined.
  9. Add the parsley and stir to combine.
  10. Taste chowder and add salt to taste. I added another teaspoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately.

Notes

  • Storage: Chowder will keep airtight in the fridge for 5 to 7 days; reheat very gently prior to serving so it doesn’t ‘break’. I haven’t tried freezing the chowder.

Nutrition Information

Serving 1serving Calories 431kcal (22%) Carbohydrates 35g (12%) Protein 29g (58%) Fat 20g (31%) Saturated Fat 7g (35%) Polyunsaturated Fat 10g (59%) Cholesterol 88mg (29%) Sodium 3547mg (148%) Fiber 4g (16%) Sugar 8g (16%)

Nutrition Facts

Serving: 5 servings

Amount Per Serving

Calories 431

% Daily Value*

Serving 1serving
Calories 431kcal 22%
Carbohydrates 35g 12%
Protein 29g 58%
Fat 20g 31%
Saturated Fat 7g 35%
Polyunsaturated Fat 10g 59%
Cholesterol 88mg 29%
Sodium 3547mg 148%
Fiber 4g 16%
Sugar 8g 16%

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