Chicken and Potato Chowder Recipe

Bowl of creamy chicken potato chowder topped with shredded cheddar and parsley, served with crackers on the side.

Chicken and Potato Chowder Recipe

This creamy Chicken and Potato Chowder is a cozy potato soup, loaded with tender chicken, tender potatoes, vegetables, and cheddar. An easy one-pot meal for chilly days.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 334kcal

Author: Stephanie Wilson

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

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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.

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