Damn Delicious

Chicken and Potato Chowder

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

Chicken and Potato Chowder - Just like mom's comforting chicken noodle soup, but it's even creamier and loaded with cheesy goodness!

I could always use a bowl of chicken noodle soup. It could be 3 degrees out, it could be 103 degrees out, I could be on bed rest with the flu, I could have the cleanest bill of health – it doesn’t matter. Chicken noodle soup can always be eaten. And when you swap out the noodles for some potatoes and chowderize it – well, that’s just the best kind of chicken noodle soup. Ever.

Chicken and Potato Chowder - Just like mom's comforting chicken noodle soup, but it's even creamier and loaded with cheesy goodness!

Chicken and Potato Chowder - Just like mom's comforting chicken noodle soup, but it's even creamier and loaded with cheesy goodness!

Chicken and Potato Chowder - Just like mom's comforting chicken noodle soup, but it's even creamier and loaded with cheesy goodness!

Chicken and Potato Chowder - Just like mom's comforting chicken noodle soup, but it's even creamier and loaded with cheesy goodness!

Chicken and Potato Chowder - Just like mom's comforting chicken noodle soup, but it's even creamier and loaded with cheesy goodness!

So that’s exactly what this is. A chicken noodle chowder, with tender chicken chunks and crumbly potatoes in an incredibly cheesy, comforting broth. Jason said that this was best soup he’s ever had – although I should note that this was his first meal after a 3-day road trip up in the mountains eating Carl’s Jr and Subway. Still, I’ll take it!

Chicken and Potato Chowder - Just like mom's comforting chicken noodle soup, but it's even creamier and loaded with cheesy goodness!

Chicken and Potato Chowder - Just like mom's comforting chicken noodle soup, but it's even creamier and loaded with cheesy goodness!

Chicken and Potato Chowder

Just like mom’s comforting chicken noodle soup, but it’s even creamier and loaded with cheesy goodness!

15 minutes25 minutes


  • 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


  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.
  2. 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.
  3. 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.
  4. Serve immediately, garnished with parsley, if desired.

Adapted from The Comfort of Cooking.

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  1. Rated 5 out of 5

    Tasty! Halved the recipe as is, did not have dried thyme or parsley but it still came out delish.

  2. Rated 5 out of 5

    In Maine we like our chowders and this is a good one. I followed the recipe but added a cup of chopped leeks and a fourth cup of my home made chicken stock. I used less butter and half the cheese and it still came out great.

    I have made many of your recipes but this is my fist post. I like the way you cook!

  3. Rated 5 out of 5

    I never leave reviews, and trust me – I try a LOT of online recipes…I made this tonight, and it was a total hit with my hubs and two boys. I didn’t have the full amount of chicken broth (only 1 cup), so I substituted 2 cups of beef broth. I also left out the onions, carrots, and celery because, well, my fam doesn’t do veggies too well. I followed everything else to a “T”, and it was seriously one of the best soups. For those of us who do eat veggies, I added corn to our bowls at the end (did not cook the corn with the soup). My husband said it is the best soup he’s ever tasted…total win. Thank you!!

  4. Rated 5 out of 5

    Great on a cold evening, good use of leftover chicken!

  5. Could I just use half and half for this? If so, would it be the same amount required for regular milk?

  6. Rated 5 out of 5

    Loved it – perfect for a winter night.

  7. Rated 5 out of 5

    This is one of the most delicious soups I have ever made. 
    Even my son who’s not a soup guy, loves this soup. 
    Wouldn’t change a thing. Usually double or triple it for lots of leftovers.  Delicious!

  8. Rated 5 out of 5

    Delicious cold weather comfort food!  I sautéed veggies in half bacon grease and substituted 1 c. half and half and 1/2 c. cream for 1 1/2 of the milk.  I also roasted chicken tenders sprinkled with ultimate roasted chicken spice.  This give the soup an added flavor that doesn’t overpower.  I left the cheese for individuals to sprinkle on their own since it definitely changes the overall flavor.  Also offered bacon as individual sprinkle.

  9. Where’s the corn??

  10. This was well received by the family – they want it again!  (I freplaced 1 of th cups of milk with 2 tablespoons of double cream)

  11. Rated 5 out of 5

    My husband made this last night, and it was absolutely delicious! We give it an A+. It tasted so rich and was very satisfying. He made it exactly as written. He wanted me to taste it because he felt it lacked something. So I tasted it and it was sorta bland, but then I realized he hadn’t put the cheese in yet. I told him not to add anything until he put the cheese in. I was right, of course, it changed the whole complexion of the soup, and needed no changes. Also, I think it was important that sharp cheese be used and not a milder one. The tang of sharp cheddar really finished off the flavor. He just informed me that he salt and peppered the vegetables when sautéing – about ½ tsp each. He also warmed the broth and milk before adding; more so to keep the heat of the soup up.

  12. Rated 5 out of 5

    I use this recipe at my Cafe and it’s always a hit. I sometimes add peas as well but otherwise I follow it exactly.

  13. Rated 5 out of 5

    Followed the recipe exactly and it was amazing! Your recipes NEVER disappoint!

  14. Did this recipe used to have marjoram in it?

  15. Rated 4 out of 5

    It took me a long time to prepare this dish. My older sister thought me before how to cook this and I wanted to try this recipe but it seems more complicated I would cook the potatoes with chicken broth and the vegetables first and I would cook in another pot the butter with the flour and the milk that way is so much easier and it would be cooked faster. This recipe seems harder to understand for whose their first language is not English. I hope it turns okay I cut my potatoes with the vegetables and it became darker by the time I wanted to cook it. I hope to do it better the next time.

  16. Rated 5 out of 5

    Things I subbed out:
    I left out the cheese entirely because I got too excited and forgot it
    1T fresh thyme for the dry
    3 T Better Than Broth soup base-sub for the chicken broth
    3 C water
    Saute’d the chicken breast in olive oil w/salt and pepper in a cast iron pan then cut it up
    Used a big red chopped onion because that is what I had
    Subbed 1/2 C heavy cream for 1/2 C of the milk
    IT TURNED OUT AMAZING!!! Will def make it again.

  17. Can you reheat this the next day? I’m only asking because of the milk and cheese that goes into it?

  18. Rated 5 out of 5

    I poached two packages of chicken tenders in water and aromatics and shredded. Accidentally started w Four times the amount of butter you called for (I have two small kids…tired, whoops)- well, I quadrupled everything else (for the most part and it is SO GOOD. Perfect for a cold winter night. And basically uses all things I usually have on hand. The thyme is perfect for this. I added one teaspoon of st and pepper each to my large batch and it was perfect. Thank you!

  19. Rated 5 out of 5

    So so so good! I love so many recipes from your site! They are all DAMN Delicious!

  20. Rated 5 out of 5

    Hi, can I half this recipe and still get good results? Im cooking for one. Thanks!

  21. Rated 5 out of 5

    Soooo good!

    I’ve made this twice – 1st according to recipe, 2nd my bf hijacked it and added a Spanish spice blend and bacon. Both we’re amazing!

  22. I consider myself a potato soup expert… no longer. I concede the prize to this recipe. Outstanding. I did exchange about a half cup of the milk for cream.

  23. Rated 5 out of 5

    Loved this!! Perfect use for the rotisserie chicken I had in the fridge. Only change I made was added a little heavy cream and less milk. Added a little hot sauce to my bowl before eating. Delicious!! 

  24. Rated 5 out of 5

    Absolute winner! This will be a staple forever more!

  25. Rated 5 out of 5

    I made this last night and it was AH-MAZING! The whole family loved it, which is heard to get in my house.

  26. Rated 5 out of 5

    Made for dinner last night and it was a huge hit with my whole family.  Thank you for sharing such an amazing recipe.  

  27. Rated 5 out of 5


    Instead of using milk, could I used a can of cream of chicken? Thank you!

  28. Rated 5 out of 5

    Excellent 41st to make even for a novice like me….

    • Rated 5 out of 5

      I used milk and cream of chicken added cornstarch instead of flour, and cooked the chicken with parsley thyme salt and pepper onion and garlic and put all of it in a crockpot for 2 hours, added a can of corn and carrots towards the end. Was absolutely perfect will be making this again for sure!!!!

  29. Rated 5 out of 5

    Cooked up and served to customers in my cafe. Loved it.

  30. Rated 5 out of 5

    Absolutely delish! We have been making this soup at least once a month during the fall and winter. It has become a family favorite, the kids call it “Chicken Pot Pie Soup”. I always make a double batch, reheats well after refrigerating as long as you are stirring it!

  31. Rated 5 out of 5

    I’m in love!! It came out great!! I made a few additions …I used 4 cups of broth to thin it out, I added a lb of shrimp, 1 small can of sweet corn and then I garnished it with bacon/shredded cheese/parsley (in that order of course).  I wish I could add a picture because I will definitely make this again

  32. Rated 5 out of 5

    I made this tonight for supper.  It was heavenly!  I made a couple tweaks for stuff I had/didn’t have on hand (no celery but added sweet potato and corn).  Even hubby loved it!

  33. Rated 4 out of 5

    Great soup recipe. I used leftover Thanksgiving turkey instead of chicken. I also used a small bag of frozen mixed vegetables instead of carrots. I will make this recipe again.

  34. Made this tonight and doubled the recipe. It was delicious, we inhaled it, lol. Definitely saving this one for future too. Thanks for sharing!

  35. Delicious! I used leftover shredded chicken instead of chunks and it was fantastic! I was short on milk so a bit of evap helped to keep it creamy.

  36. This soup is delicious! For variety I either omit the potatoes and add pasta instead or use half potato/ half pasta. Also add extra veges – peas, corn, beans or whatever I have in the freezer. I’m coeliac, so used gluten free flour mix and if I add pasta, GF pasta and it works perfect!! Love this!

  37. This was a great adventure for a non-cooker.  The soup tasted great, but we all agreed that some bacon, perhaps some corn and bit more spice (I went very light on the thyme, s & p) would punch it up a bit.  I’m making it for a group this week, since it passed the family taste test! Thanks for sharing – love your recipes! 

  38. Thank you for this!  This recipe has restored my confidence in my ability to cook soup!!  The entire family loved it. 

  39. This came out perfect!!

  40. I’m starting to try new recipes and saw this. I just made for dinner and was delish!! Thank you for sharing this. Will definitely make again. I was worried about the thickness when i read other comments but it came out perfect. The flour part is essential and make sure you whisk when putting in broth and milk. Outcome deliciousness.

  41. I followed the directions as listed. It was really good and I’ll make it a again!

  42. I meant approximate carbs lol 

    • Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe like this one, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  43. Do you happen to know the nutrition values? Specifically looking for April. Carbs. Thanks! 

  44. What is the best way to cook the chicken? Boil then cut or cut and cook in a pan?

  45. This was absolutely delicious! We will be having this again and again! Thank you!

  46. Made this again! My go too. My fussy son loves this soup. Always a hit. Thank you.

  47. Looks to be a lovely recipe which I will soon try. I think some of the thickening issues are related to using lower fat milk and when using flour, the amount may vary due to the moisture content of the flour. This happens often in baking which is why bakers use a range of amount for flour in baked goods like rolls and breads. Damper flour requires more to get the right dough. Drier climates will use less than wetter or more humid climes as well as on a rainy day! Hope this helps!

  48. How many people would it feed. 

  49. Has anyone tried this recipe using coconut milk/cream for a dairy free version?

    • Have made this recipe now . . THREE times! Because of a dairy allergy, I use Avocado Oil instead of butter to sautee the vegetables before adding the broth. I sautee everything, including the potatoes; and I leave out the celery until the very last thing.

      I used Meyenbert Goat Milk to make the chowder creamy, Goat Milk has a light flavor and is less reaction-causing.

      My biggest secret is to use dried potato flakes to thicken the chowder just before the last heating prior to serving. Grain allergies prevent using flour. So this recipe ends up being a grain-free paleo recipe!

      List of my improvements:

      1) Sautee all vegetables in Avocado Oil except chopped celery
      2) Do not add flour at all
      3) Add two teaspoons of Thyme
      4) Add two entire green onions, chopped
      5) Leave out the standard cheese or use Goat Cheese
      6) Thicken the chowder with dried potato flakes
      7) Add Goat Milk to taste just before serving

      This chowder DISAPPEARS like magic after it is finished.

  50. I just made this, it was delicious!!! The only change I made was put no cheese in. 

  51. I made this and didn’t change a thing. It was perfect and delicious!

  52. I just made this, subbing out the thyme for marjoram (didn’t realize I’d run out of thyme!) and it is utterly AMAZING!

    • I always add in some marjoram also! It is one of those spices we forget about in the back of our cupboards, but oh, such lovely flavor!

  53. Just made this. Great tasting, hardy chowder. Thanks for sharing …it’s a keeper!

  54. Great recipe for a quick winter meal. My kids loved it!

  55. I too had difficulty getting the soup to thicken, and I followed step 2 to a T — added broth and milk small amounts at a time and whisked an annoying amount. Ended up sticking about a fourth of the soup in a blender (after the potatoes were cooked) and pureeing, then mixing back in before adding chicken and cheese. It was delicious in the end!

  56. Just made this for my family, hubby and kids hate soup but love chowder. This was a hit!

  57. I LOVE this recipe! Except I’m having a smidge of trouble… I’m finding that the soup is wonderful and creamy until right around when I add the cheese, and then it sort of gets seized up. I’m using block sharp cheddar that I grate in, and I’m admittedly putting in about a cup more than the recipe calls for. Is that what’s causing the seizing? Should I be using bagged pre-shredded? It still tastes amazing, it just loses its creamy consistency right around that point in the recipe. Has happened twice now. Help! It’s so yummy, what am I doing wrong?

    • I’m not too sure! Perhaps too much cheese is being added?

    • Rated 5 out of 5

      Made exactly as written. At first I wasn’t going to add the cheese as my husband isnt a fan of cheese or soup and I figured one of the two would be bad enough but felt it was a little bland after tasting and stealthily added the cheese. Adds SO much to the flavor and he didn’t even know. And he ate it all. Added a bit of crumbled bacon in the bowls and while bacon does make everything better, it wasn’t necessary to make this good.

      As far as the thickness issue, I was worried early on. I slowly stirred the broth in and let it thicken up between but dumped all the milk in at once. Either do it slowly or it’ll be slow to thicken. My potatoes took closer to 30 minutes to cook and by that time the soup had thickened up nicely. Be patient.

  58. This was so super delicious! Even my picky kids ate it and some asked for seconds! Thanks for a new go-to winter meal!

  59. This looks delish! Can’t wait to try. I would like to add some noodles. How do you suggest? Just cook them separately and add them in?

  60. Can i use drumsticks instead of breasts? And the stock from those instead of chicken broth?

  61. Siri found me this recipe and I chose it from her list based on what I had in the pantry. It was a huge hit with my entire family! That’s saying a whole lot as I have two preschoolers who usually turn their heads immediately when I present them with something new. Definitely will be adding this to my recipe box! 

  62. A-W-E-S-O-M-E!!!!
    I used left over thanksgiving day turkey. Cut the butter in half and diced up 3 slices of bacon. Then add a cup of frozen peas at the end. Delicious!

  63. This sounds delicious! Do you recommend using skim, 2% or whole milk? I love complex flavors, but don’t want a goopy-thick soup!

  64. This was SO insanely delicious and easy to make! My family isn’t a big fan of thyme so next time I’ll cut back the seasoning to 1/4-1/2 tsp other then that it’s amazing.

  65. I made this for the first time tonight…it was so, SO good!!! Even my picky 3 year old liked it! I’ve made many recipes from this site the past couple years, and so far none have disappointed! Thank you for all the amazing recipes!! 

  66. Thank you, Chungah! 

    We’re battered by stormy weather on the Pacific Northwest and this hit the spot! 

    I didn’t have any cooked chicken breast, but I had bacon in the fridge. I subbed rendered bacon fat for the butter to cook the mirepoix and topped our bowls with crispy bacon bits. It was very hearty and there are plenty of leftovers.

  67. Just wondering, can you use little golden potatoes instead of russet?

  68. I used ham instead of chicken. I forgot to add the cheese, but it turned out delicious!

  69. This is delicious! And so easy and economical. Added to my favorites!

  70. This was absolutely delicious and so easy! No modifications made.

  71. Thanks for a great recipe.  I added some of our favorite seasonings (rosemary, garlic),  a bit more of the ones you listed (S,P, thyme),  and everyone agrees this one is a keeper.  That is rare when I try random soups from surfing.  Thanks again.   

  72. Super delicious, pretty easy recipe. Loved how creamy it was even though I used lowfat 2%milk! All my kids 6,5, and 2 ate it up!

  73. This is fantastic! Just made it for lunch and everyone loved it. The only thing i did different was added green onions for a topper. Thanks for the recipe

  74. I made this tonight. Big time comfort food!!! Yum! Since I am not a fan of thyme i subbed dill instead. Added 2 cloves garlic as well. 🙂

  75. Do you think I could add bacon and corn to this recipe and it would still taste good? Or do you think that could be disastrous?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  76. I had potatoes and one big chicken breast on hand so decided to wing it and make a soup loosely based on my favorite cauliflower chowder that I make a lot. I decided to do a search for chicken potato chowder just to have a guideline. Wouldn’t you know it I found this recipe written by the same creator as the cauliflower chowder! Absolutely outstanding. A wonderful soup and easy to prepare. I followed the recipe with the exception of frying up a few strips of bacon and then cooking the chicken chunks in the bacon fat. Another favorite soup!

  77. My new favourite soup – it’s delicious!

  78. Made this last night and it was really, really good. Thank-you!

  79. This is incredibly delicious. I just made it. My husband loved it as well. I added frozen peas and mushrooms.

  80. Do you have any nutrition info like calories, fat grams? Thanks!

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.

  81. Made this soup for the whole family and they loved it! At the last minute I added some frozen peas to up the veggie intake for our kids, and my husband called it “chicken pot pie soup”. He was right. So creamy and yummy especially for a cold night.

  82. Yum!! I made this tonight and used chicken sausage instead of chicken and it was amazing. I doubled it and had no issues with it thickening. My boyfriend loved it too!

  83. this was amazing ! we are in the middle of an ice storm and my little guy will not stay inside. We needed something to warm us up!!!! I added a bit of ginger to the soup and two sage leaves. Came out great and we are all warmed up! Thank you for sharing your recipe !

  84. This recipe is fantastic! I followed your directions step by step. A nice blend of flavors. Even my picky eaters loved it. Thank-you for sharing it.

  85. I made this soup tonight for dinner and I have to say that I love most of your recipes,…..but being from the South, this recipe needed more punch. So, I threw in a can of chopped green chilies. It’s a beautiful soup =)

  86. Made it tonight and LOVED it. It was all we could do not to eat the whole pot. I was just looking for a way to use up a rotisserie chicken and some Yukon gold potatoes, and boy did this ever deliver! It will definitely go into our regular rotation. Thank you!!

  87. Making this tonight! Looks so good:) I love your blog

  88. Made this today, for the first time and it was delish. I add lil smokies to it and it brought a smokiness to the chowder. Thanks so much for this recipe!

  89. I made this for dinner tonight and though I tweaked a couple things it was good. I did double it with no problems thickening. I feel it is missing something, a seasoning like old bays maybe? IMy husband loved it and ate a huge bowl topped with cheese and scallions. I will definitely make again and maybe try adding bacon

    • I’m so glad you tried this recipe. As for “missing something” – please remember to always season with salt and pepper, to taste. A little bit goes a long way!

  90. Made this tonight and it was yummy. I forgot to add the thyme, but did add bacon – because everything is better with bacon!

  91. i made a double batch today. Added frozen corn and had to add a bit more butter/ flour paste to thicken. The first time I’ve made a chowder and it taste delishious. Thank you for posting.

  92. Do you think I could do this in a crockpot? I know it probably wouldn’t end up as thick.

    • Please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your own judgement to convert this recipe to utilize a slow cooker.

  93. Made this last night and it was great! Hubby had three bowlfuls also. Added mushrooms just because I had some, and dried parsley with the thyme since I didn’t have any fresh ones. Came out super creamy and delicious (a relief for me since this is my first time making chowder and I had a hungry toddler waiting). Loved that the recipe is so simple and straightforward! Cant wait to try your other recipes, so glad I found your blog! 🙂

  94. Chung-Ah!!! Thank you so much for all your wonderful recipes! I’ve tried this last night with a few tweaks such as replacing the celery (yuch!) with squash and a dash of soy sauce. Everything thickened up just as it should for me, which is rare, but you make everything so simple and easy to follow. Thank you! I’m going to do your Teriyaki Salmon again tonight. 😉

  95. Oh man, this looks awesome! I’m thinking about making it for dinner tonight!

  96. Made this tonight and it was SO good!!! The family enjoyed it and i even got a second helping 😉 I put a bit more of everything since i have a giant family butit all turned out well! -pinned- 🙂

  97. Can this be made in a crockpot

    • Please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your own judgement to convert this recipe to utilize a slow cooker.

  98. if we wanted to eliminate the flour (gluten issues), are there any other thickening agents to try besides cornstarch? Would something like rice flour work?

    • You can certainly try substituting rice flour but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Please make the appropriate substitutions at your discretion to fit your dietary restrictions.

  99. We just made this and it was a hit!! Had to have seconds. Will be making again for sure. Thanks!!!

  100. I came across your website today. Oh,my! This was an awesome chowder. We all had seconds. This will be great this winter. I’m gonna try it with leftover turkey come this Thanksgiving : ) Cannot wait to try other recipes. Thank you!!!!!!

  101. Just made a big pot of this. Oh man, this is good. Help, I can’t stop eating it!

  102. After a few modifications on my part, this was the best chowder i have ever ate. This was my first time ever making a chowder, i really didn’t know what i was doing. Ha so i followed the recipe to a T. I had trouble with the broth thickening up from the flour mixture so i had to add in a cornstarch slurry to thicken it up. It took almost 20 minutes for it to get the consistency it needed. This may be just my stoves cooking temperature. I followed everything else exactly, and this was the best chowder EVER. Thanks so much for a cheap easy recipe that i’ll be adding into my weekly rotations!

    • Kandice, I’m so glad you were able to give this a try! As for the thickness, the flour mixture really should have done the trick – this step takes a bit of stirring and patience, and it is also very important to gradually whisk in the liquid rather than dumping it all in. Hope that helps!

  103. I added a cup of corn & about a tablespoon of fresh rosemary. Delicious!!!

  104. I made this tonight for dinner, it was delicious!! Didn’t quite thicken up, but I needed to feed a few extra people so sort of guestimated not quite doubling it. Probably needed to add quite a bit more flour than I did. No matter, it was still devoured and definitely will be made again!!

  105. I just made this for dinner, it was sooooo good!! Officailly my new favorite go-to soup 😉 Thanks for the amazing recipe.

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  107. I just made this soup for dinner tonight! It was sooooooo delicious. I doubled the recipe and since I used fat free milk I had to add extra flour to thicken the soup. I also put some bacon on top as garnish!! I will most definitely be making this again. Super easy and delicious! Thank you so much. Looking forward to more of your recipes!

  108. Looks yummy! How could I adapt this to the crockpot? Do I just need to reduce the liquid?

    • Amy, please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your own judgement to convert this recipe to utilize a slow cooker.

  109. This soup looks completely delicious! Looks so creamy and wonderful. Comfort food at its best! I’ve pinned and will be sharing on my blog’s FB page later today.

  110. If/when you guys have kids they’re gonna be the luckiest kids! I wish i could live with you and eat your meals, they look so delicious!

  111. Are you kidding?! I know what’s for dinner tonight!! Yummy!!

  112. I made this the other day but it did not thicken up at the point it said it was supposed to. I doubled the recipe, checked my ingredients twice and actually had to add a lot more potatoes and added some corn to make it more substantial. It was too late to add more carrots and celery. I don’t know why it did not thicken up. It was quite ‘soupy’ even tho it was very tasty.

    • Susan, the second step is crucial to ensure the thickening of the soup. And because you are doubling the recipe, it may take longer than what the original recipe states.

  113. This looks like heaven. I’m making it tonight! Thanks for the recipe!

  114. Today the weather was cool so I made this dish this evening for my family. I made it exactly as the recipe indicated and it was just wonderful. It is definitely on the keeper list. Thank you for the recipe.

  115. I made this dish. My son, his friends & my husband did not leave me ANY!! That should say it all! This receipe is “FLAWLESS”. Thank u so much!

  116. I made this the other day, it was super good! I added about a cup of corn too, which added a nice little bit of crunch and sweetness. I’m going to make it again tonight, but I’m going to use kielbasa sausage instead of chicken, add corn, and throw in a little red bell pepper with the veggies. Thanks for the recipe!

  117. Does anyone know if this soup freezes well?

  118. Made this tonight after seeing it on Pinterest – my first ever chowder – and it was a big success, getting rave reviews from all the family!! Used leftover turkey and left out the cheese as husband isn’t a fan but still absolutely delicious and such a straightforward recipe to follow – thank you!!

  119. Another soup to be tried out. I do make a variety of chowders and the family loves them. Their favorite being my seafood chowder. But will try this one with them.

  120. This dish is delicious. I did use low fat milk and added a tiny bit of heavy cream. Yum.

  121. Oh my goodness, this is AMAZING! I made this for my husband to warm up after he shoveled our driveway and he LOVED it. I stayed right with the recipe, other than putting the chicken in with the potatoes (because i was using cold rotisserie chicken) and adding a pinch of additional thyme. Okay – i guess i didn’t stay completely with the recipe because I used unsweetened almond milk instead of regular milk. Not that he ever notices when i do this. This is going to be one my “go-to-winter-soups”. Thanks for the recipe. 🙂

  122. Pingback: Chicken and Potato Soup | Mom-Makes...

  123. Another amazing recipe! The soup was SO good and so easy to prepare. Perfect on a damn cold MN winter night.

  124. Having this soup for dinner tonight in the middle of this 2014 Polar Vortex for my family of five. It is soooo good. Followed it to a T. Used 3/4 of a large onion and lots of salt. ( to me at least since I do t cook w it very much) the big Yummo occured when I adddd the shsrp cheddar. I would recommend the sharp vs regular cheddar so you get the big wow! Would taste heavnly w a mix maybe Havarti or other nutty cheese!
    Looove your recipes!

  125. I just made this last night for dinner! It was damn delicious!!!! Really, this is a five star soup that my family wants more of! 🙂

  126. I made this for lunch today. It is amazeballs. Had to get a second bowl. Thank you!

  127. Beautiful Chicken and Potato Chowder!
    Thank you for all that you do!

  128. Oh, it is soup weather and this would be perfect dinner to warm you up! Love chowder!

  129. Used lefyover turkey….yummy thanks for sharing…scallions nice add

  130. We are having it for lunch right now….it is delicious!

  131. I would eat 10 bowls of this in one sitting. Gorgeous soup Chung-Ah!

  132. I can’t seem to get enough soup these days, This one looks fantastic!

  133. I love chowder, this looks so creamy and delicious!

  134. Yummy that soup sounds fantastic! I love chowders, especially this time of year when it’s chilly. Be sure to stop by my link party and share your fantastic creations. Have a great rest of the weekend!

    Happy Blogging!
    Happy Valley Chow

  135. This soup would hit the spot right now. Nothing like a warm bowl of chowder and this one looks perfect.

  136. The perfect bowl of soup during the winter! So comforting and I love all that beautiful Cheddar! Gorgeous photography as always, too. Thanks for sharing, girl. Pinning to group boards at Pinterest!

  137. Oh I love this creamy soup! It looks so cozy and perfect for all these freezing days!

  138. This looks so warm and comforting and absolutely delicious!! You’re so right about chicken noodle soup – there’s always time for it. Love that you made this cheesy and added potatoes, yum! Pinned!

  139. Oh my goodness…I want some now! Looks amazingly delicious.

  140. Oh my goodness, this looks sooo tasty … especially as I didn’t have any lunch today! Looks easy to make too – always a winner with me!

  141. You are the queen of creamy, awesome looking soups! Wow this one looks awesome and I know will be a hit! I just looks like comfort food in a bowl! 🙂