Chicken And Potato Chowder

Chicken And Potato Chowder

Creamy and delicious Chicken and Potato Chowder. This comforting meal is complete with lots of chicken, potatoes, veggies, bacon, and a warming flavorful broth. A family favorite perfect for the fall and winter season.

Inspired by The Cozy Cook

What You’ll Love About Chicken and Potato Chowder:

  • A complete meal your family will love
  • Easy to make all in one-pot
  • A thick and hearty chowder
  • Amazing flavor you can’t resist

Nothing feels more warming and cozy than a big bowl of hot, steamy soup. This Chicken and Potato Chowder using simple, everyday ingredients just might be your new favorite way to enjoy creamy potato soup.

This chowder has amazing flavor thanks to smoky bacon, garlic, and pantry seasonings like thyme, oregano, dried mustard, and poultry seasoning.

The addition of chicken in this chowder truly feels, and is, a complete meal in one-pot. I use other veggies like carrots and celery, which makes this recipe even more filling. Each bite has just what you need when you’re craving a well balanced supper.

There are quite a few ingredients in this chowder recipe, but rest assured, it’s super easy to throw together and most items you probably have on hand!

If you’re craving more of a beefy flavored potato soup, try my Creamy Beef and Potato Soup.

Simple Ingredients:

  • Bacon- I like to use Applewood smoked bacon. It offers a lot of great flavor.
  • Chicken- I use chicken breasts for a lighter and leaner soup.
  • Butter- (Not pictured) I use butter to help brown the chicken and offer a rich flavor.
  • Potatoes- Russet potatoes have a fluffier texture which is perfect for this chowder.
  • Other veggies- Carrots, celery, onions, and garlic.
  • All-purpose Flour- The flour will help thicken the chowder.
  • Worcestershire sauce- Just a touch adds so much flavor and depth.
  • Chicken broth- I like to use a quality brand broth or Better Than Bouillon Roasted Chicken Base.
  • Half and Half- Offers creaminess.

Substitutions and Add-Ins:

  • Chicken- If you prefer chicken thighs use those instead. You can also use a rotisserie from the grocery store and skip cooking the chicken, making this even faster.
  • Potatoes- You can also use yellow or red potatoes. Make sure to peel them.
  • Veggies- Add other veggies like green beans, or use a bag of frozen peas and carrots. You can also stir in a couple cups of spinach to add a pop of color and a boost of nutrition. If adding spinach, stir in at the end of the cooking time.
  • Flour for thickening- To make this glute-free, use your favorite gf flour blend to thicken the chowder.
  • Cream- For a richer chowder taste use heavy cream. If you want a dairy free version add unsweetened almond milk or leave out the cream all together. You’ll want to add more chicken broth in place of cream.
  • Toppings- Chowder toppings include shredded cheese like sharp cheddar. Add chives or green onions, and sour cream adds a nice tanginess.

How To Make Chicken and Potato Chowder:

See full instructions in recipe card below

Step One. In a large soup pot or Dutch oven cook bacon until crispy. Transfer to a plate lined with paper towels and set aside. Remove all but 1 tablespoon of bacon grease from the pot.

Step Two. Add chicken pieces to the pot. Season with salt and pepper and cook until light golden brown. Transfer to a plate.

Step Three. Add butter to the pot along with onions, carrots, and celery. Cook until veggies just start to softened. Stir in garlic, seasonings, Worcestershire and flour. Cook for a few minutes.

Step Four. Add chicken broth, half and half, potatoes, and chicken. Bring to a medium boil and cook potatoes for 20-minutes or until fork tender, stirring occasionally. Chowder should be creamy and thick. Top with bacon and green onion slices, if desired.

Recipe Tips:

  • If your chowder gets too thick while the potatoes are cooking, add more broth or place the lid half way on to trap in some of the moisture.
  • Chowder will thicken after it’s stored in the refrigerator. To thin out the chowder, add a splash of broth before reheating.
  • Serve this chowder with a hunk of crusty bread or try my Lighter Buttermilk Biscuits, or my simple English Muffin Garlic Toasts.
  • A great meal to share with a friend in need. This is wonderful chowder to share with someone that might need a warm hug in the form of a cozy soup. These deli food containers are perfect to have on hand for sharing and storing meals in your fridge or freezer.

Common Questions:

đź—¨Can I freeze Chicken and Potato Chowder?

Yes! Make sure chowder is completely cooled before placing in a freezer safe container. Freeze for up to 4 months. Allow to thaw on the counter then reheat in the microwave or stovetop.

đź—¨How do you keep potatoes from becoming mushy?

I like to cook my potatoes until just fork tender. You don’t want the potato to fall apart when you pierce it with a fork. Try checking your potatoes after 15-minutes to check for doneness.

đź—¨How long will this chowder last?

This chowder recipe will last 4-5 days in the refrigerator in a sealed container.

Other Recipes You Might Enjoy:

Chicken and Potato Chowder

Creamy and delicious Chicken and Potato Chowder. This comforting meal is complete with lots of chicken, potatoes, veggies, bacon, and a warming flavorful broth. A family favorite perfect for the fall, winter season.
Print Pin Rate
Course: Dinner
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 578kcal

Equipment

  • 1 6 qt or larger soup pot or Dutch oven

Ingredients

  • 6 slices of Applewood smoked bacon, cut in pieces
  • 1 lb chicken breast cut in small cubes
  • 1 tbsp butter
  • 1/2 cup chopped yellow onion
  • 2 large carrots, diced small
  • 2 celery stalks, diced small
  • 2 garlic cloves, minced
  • 1/2 tsp each, dried thyme, dried oregano, dried rosemary, dry mustard or Dijon, poultry seasoning, and black pepper
  • 1 tsp Worcestershire sauce
  • 1/4 cup all-purpose flour
  • 5 cups quality chicken broth
  • 1 cup half and half
  • 1 1/2 lbs russet potatoes, peeled and cubed in 1-inch pieces, about 5 small potatoes
  • salt and pepper to taste

Optional Toppings:

  • shredded cheddar cheese
  • sliced green onions or chives
  • sour cream

Instructions

  • In a large soup pot or Dutch oven over medium heat cook bacon until crispy. Transfer to a plate lined with paper towels and set aside. Remove all but 1 tablespoon of bacon grease from the pot.
  • Add chicken pieces to the pot. Season with salt and pepper, about 1/4 tsp each, and cook until light golden brown. Transfer to a plate. Note: It's okay if the chicken is not cooked all the way though at this point.
  • Add butter to the pot along with onions, carrots, and celery. Cook until veggies just start to softened, about 5-minutes. Stir in garlic, seasonings, then add Worcestershire and flour. Cook flour for 1-2 minutes stirring constantly.
  • Add chicken broth, breaking up any bits from the bottom of the pan, then stir in half and half, potatoes, and chicken. Bring the liquid to a medium boil and cook potatoes for 20-minutes or until just fork tender, stirring occasionally. I usually start checking at the 15-minute cooking time to ensure I don't overcook the potatoes. Chowder should be creamy and thick.
  • Top with bacon and any other toppings you desire. See notes for additional tips!

Notes

Tips:
 
  • If your chowder gets too thick while the potatoes are cooking, add more broth or place the lid half way on to trap in some of the moisture.
  • Chowder will thicken after it’s stored in the refrigerator. Thin it out by adding a splash of broth before reheating.
  • Serve this chowder with a hunk of crusty bread or try my Lighter Buttermilk Biscuits, or my simple English Muffin Garlic Toasts.
  • A great meal to share with a friend in need. This is wonderful chowder to share with someone that might need a warm hug in the form of a cozy soup. These deli food containers are perfect to have on hand for sharing and storing meals in your fridge or freezer.
 
Substitutions: 
 
  • Chicken- If you prefer chicken thighs use those instead. You can also use a rotisserie from the grocery store and skip cooking the chicken, making this even faster.
  • Potatoes- You can also use yellow or red potatoes. Make sure to peel them.
  • Veggies- Add other veggies like green beans, or use a bag of frozen peas and carrots. You can also stir in a couple cups of spinach to add a pop of color and a boost of nutrition. If using spinach add at the end of the cooking time. 
  • Flour for thickening- To make this glute-free, use your favorite gf flour blend to thicken the chowder.
  • Cream- For a richer chowder use heavy cream. If you want a dairy free version add unsweetened almond milk or leave out the cream all together. Make sure to add more chicken broth in place of cream.
  • Toppings- Top chowder with your favorite shredded cheese. We like a sharp cheddar. Add chives or green onions, and sour cream adds a nice tanginess.
 
Common Questions:
 
Can I freeze Chicken and Potato Chowder?
Yes! Make sure chowder is completely cooled before placing in a freezer safe container. Freeze for up to 4 months. Allow to thaw on the counter then reheat in the microwave or stovetop.
How do you keep potatoes from becoming mushy?
I like to cook my potatoes until just fork tender. You don’t want the potato to fall apart when you pierce it with a fork. Try checking your potatoes after 15-minutes to check for doneness.
How long will this chowder last?
This chowder recipe will last 4-5 days in the refrigerator in a sealed container.
 
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 578kcal | Carbohydrates: 47g | Protein: 37g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 1565mg | Potassium: 1533mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5542IU | Vitamin C: 16mg | Calcium: 135mg | Iron: 3mg

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