Chicken and Potato Chowder
This is 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.
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
Ingredients
- ¼ cup unsalted butter
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- ¼ 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 ½ cups shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley 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.
Did you make this recipe?
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Made this tonight and doubled the recipe. It was delicious, we inhaled it, lol. Definitely saving this one for future too. Thanks for sharing!
It’s one of our faves!
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.
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!
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!
Thank you for this! This recipe has restored my confidence in my ability to cook soup!! The entire family loved it.
This came out perfect!!
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.
I followed the directions as listed. It was really good and I’ll make it a again!
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!
Do you happen to know the nutrition values? Specifically looking for April. Carbs. Thanks!
What is the best way to cook the chicken? Boil then cut or cut and cook in a pan?
Either works – it simply depends on personal preference.
This was absolutely delicious! We will be having this again and again! Thank you!
Made this again! My go too. My fussy son loves this soup. Always a hit. Thank you.
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!
How many people would it feed.
It yields about 6 servings.
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.
I just made this, it was delicious!!! The only change I made was put no cheese in.
I made this and didn’t change a thing. It was perfect and delicious!
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!
Just made this. Great tasting, hardy chowder. Thanks for sharing …it’s a keeper!