Chicken and Potato Chowder
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This cozy Chicken and Potato Chowder is creamy, hearty, and perfect for chilly days. With tender chunks of potato, bites of chicken, fresh vegetables, and a touch of cheddar, it's an easy, comforting one-pot meal.
For a lighter but equally comforting option, try this crock pot chicken and rice soup, or this slow cooker chicken noodle soup is perfect for busy weeknights.
What I Love About This Chowder Recipe
This potato soup recipe is inspired by my Irish potato leek soup, a comforting and hearty dish that I make regularly throughout the year. Here’s what else I love:
- Make-ahead friendly: Leftovers taste even better the next day and are perfect for lunches throughout the week.
- One-pot meal: Everything cooks in one pot, making cleanup a breeze.
- Comfort in a bowl: Thick and creamy broth, tender potatoes, and melty cheese make it irresistible.
- Flexible: I love that it’s easy to swap veggies, adjust the spices, and toss in leftover chicken or rotisserie chicken.
- Family-friendly: This chowder is a family favorite with delicious flavors, and we love the added kick of cayenne or red pepper flakes.
Looking for more chowder recipes? My Irish Seafood Chowder is a reader favorite and perfect for special occasions."
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Key Ingredients
Here are the simple ingredients you need to make this potato chowder.
- Unsalted Butter: Forms the base for sautéing the aromatics and adds richness.
- Onion, Carrots, Celery, and Garlic: A classic soup trio for depth of flavor and the garlic balances the flavor and creaminess.
- Seasoning: Dried thyme brings an earthy and savory flavor that pairs beautifully with chicken. Cayenne Pepper (or Red Pepper Flakes) is optional, but adds just the right hint of heat.
- All-Purpose Flour: Thickens the chowder for that signature creamy texture.
- Chicken Broth: The foundation of flavor; use low-sodium so you can control the salt.
- Milk: Adds creaminess; you can use whole milk for richness or lighter milk for a leaner chowder.
- Potatoes: Peeled and cubed, they become tender and hearty as they simmer. I prefer russet potatoes, but you can also use Yukon gold potatoes.
- Cooked Chicken: Use leftovers, poached, or rotisserie chicken to make it easy.
- Shredded Cheese: I love how sharp cheddar cheese melts into the chowder, adding tang and extra creaminess.
- Fresh Herbs: For a final sprinkle of color and freshness, add fresh chopped herbs like parsley.
How to Make Chicken and Potato Chowder
Here’s a quick, step-by-step guide on how to make this easy soup recipe.
- Step 1: Melt the butter in a soup pot and sauté the onion, carrots, celery, and garlic until tender. Stir in herbs and cook until fragrant.
- Step 2: Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and milk. Cook until slightly thickened and stir in the potatoes.
- Step 3: Bring to a boil, reduce the heat, and simmer until the potatoes are tender, 12-15 minutes.
- Step 4: Stir in chicken and cheese and cook for 1-2 minutes. Taste and season as needed with salt and pepper.
Variations
As I mentioned earlier, this soup is a flexible recipe that’s easy to adapt to favorite ingredients or what you have on hand. Here are some ideas:
- Spicy Kick: Stir in diced green chiles or add extra cayenne. For a Southwestern twist, see my Southwestern Corn Chowder.
- Bacon Lovers: Potato chowder and bacon are a perfect pairing. Cook 3-4 slices of bacon first, then use the drippings instead of butter.
- Extra Veggies: Stir in corn, peas, or spinach for more color and wholesomeness. If you love chowders with summer produce, try my zucchini corn chowder or Farmers' Market Corn Chowder for fresh seasonal flavors.
- Make it Lighter: Swap half the potatoes for cauliflower, or use 2% milk.
- Add Herbs: Fresh rosemary is a favorite addition, and a bay leaf can deepen the flavor.
Serving Suggestions
- Top with extra shredded cheddar or crumbled bacon for a finishing touch.
- A warm loaf of crusty bread or soft dinner rolls is perfect for soaking up the creamy broth.
- Pair with a crisp green salad for balance.
TIP: For the best presentation, I like to ladle the chowder into warmed bowls and top with additional shredded cheese, allowing it to melt evenly into each bowl.
Storage & Make-Ahead
- Freeze: Dairy-based chowders don't freeze as smoothly, but you can freeze before adding the cheese and milk, then stir them in after thawing and reheating.
- Refrigerate - Store leftovers in an airtight container for up to 3 days.
- Reheat - Warm gently on the stovetop over low heat, adding a splash of milk or broth if needed.
Recipe FAQs
Yes! Rotisserie chicken is a great shortcut and adds extra flavor. Any cooked leftover chicken is also perfect for this soup. I often keep cooked chicken in the freezer for soups like this or our favorite and easy leftover chicken enchiladas.
Potatoes are the backbone of many chowders, from traditional JFK's New England Fish Chowder to my creamy Easy Fish Chowder. Yukon Gold or Russet potatoes work well. Yukon Golds stay creamy and hold their shape, while Russets break down slightly for a thicker chowder.
Yes. Add all ingredients except milk and cheese. Cook on low for 6-7 hours or on high for 3-4 hours, then stir in milk and cheese before serving.
Simmer uncovered for a few extra minutes, or stir in a slurry of cornstarch and water. To thin, add a bit of water, broth, or milk.
More Easy Soup Recipes
If you enjoy cozy chowders, you might also love my classic Easy Corn Chowder or this quick and easy Salmon Chowder! For other soup recipes, try these:
Pairing
It’s always delicious to pair homemade bread with a bowl of steaming chicken and potato soup. Here are our latest bread recipes:
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Chicken and Potato Chowder Recipe
Equipment
Ingredients
- ¼ cup unsalted butter
- 1 onion diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- pinch cayenne pepper optional for heat or sub red pepper flakes
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk or more, as needed
- 2 russet potatoes peeled and cubed
- 2 cups cooked chicken breast diced or shredded
- 1 ½ cups shredded cheese like sharp cheddar or your favorite
- salt and pepper to taste
- 2 tablespoons chopped fresh parsley leaves for serving
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots, celery, and garlic. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and cayenne (if using) 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.
Notes
- Chicken: Use cooked, diced chicken breast, or make it simple with rotisserie chicken. Both work beautifully.
- Potatoes: I prefer russet potatoes because they break down in the soup to create a thicker chowder, but Yukon Golds provide a creamy texture and retain their shape.
- Cheese: Sharp cheddar adds the best flavor. Stir it in off the heat to avoid a grainy texture.
- Milk: Whole milk gives richness, but 2% or even a mix of milk and half-and-half works too. Add more as needed for desired creaminess.
- Heat Factor: The cayenne is optional-use just a pinch, or substitute red pepper flakes for a gentle background warmth.
- Slow Cooker: Much like our Slow Cooker Potato Soup recipe, you can also make this chowder in a crockpot. Add all ingredients except milk and cheese. Cook on low for 6-7 hours or on high for 3-4 hours, then stir in milk and cheese before serving.
- Make-Ahead: Chowder thickens as it sits. Reheat gently with an extra splash of broth or milk.
- Freezer Tip: For best results, freeze without the milk and cheese, then stir them in after reheating.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Our family loves potato soup. Especially the thick and creamy kind. This soup is all that and more, easy to make, cozy, and perfect for chilly days! This is a soup that always disappears quickly at my house.