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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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. 🙂
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?
Bacon and corn would be great additions! 🙂
Can this be frozen?
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.
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!
My new favourite soup – it’s delicious!
Made this last night and it was really, really good. Thank-you!
This is incredibly delicious. I just made it. My husband loved it as well. I added frozen peas and mushrooms.
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.
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.
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!
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 !
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.
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 =)
That sounds like an amazing addition – I will definitely have to try that next time!
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!!
Making this tonight! Looks so good:) I love your blog
http://www.westingwellness.com
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!
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!
Made this tonight and it was yummy. I forgot to add the thyme, but did add bacon – because everything is better with bacon!
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.
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.