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 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! 🙂
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. 😉
Oh man, this looks awesome! I’m thinking about making it for dinner tonight!
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- 🙂
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.
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.
We just made this and it was a hit!! Had to have seconds. Will be making again for sure. Thanks!!!
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!!!!!!
Just made a big pot of this. Oh man, this is good. Help, I can’t stop eating it!
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!
I added a cup of corn & about a tablespoon of fresh rosemary. Delicious!!!
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!!
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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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!
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.
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.
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!
Are you kidding?! I know what’s for dinner tonight!! Yummy!!
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.