My ultra-comforting chicken chowder recipe features cubes of chicken, veggies, and potatoes all served up in a creamy cheddar cheese broth. I can always count on this easy one pot recipe to get the job done on cold nights! This cheesy chicken soup is hearty, comforting, and perfect for topping with lots of bacon. My whole family absolutely loves it as much as I do, and it cooks in 25 minutes!
Cheesy Chicken and Potato Chowder Recipe
One pot meals like this chicken chowder soup are my favorite to toss together on crazy weeknights. Easy to make and even easier to clean? Yes, please! It also helps that everyone at my dinner table (picky eaters included) loves the cheesiness of this chicken and potato chowder.
Cheddar cheese gives the broth a flavor kick, heavy cream makes the soup creamy, and cornstarch thickens it up into a nice chowder-y consistency. Add chicken breasts, hearty potatoes, carrots and bell peppers, and we’ve got one tasty bowl of chowder!
Variations to Try
This recipe for cheesy chicken chowder is super versatile! Add in corn, spinach, or another favorite veggie. Throw in some leftover chicken if you have some in the fridge to use up. Or spice it up with some red pepper flakes!
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How to Store and Reheat
Let the chicken chowder cool completely before transferring to an airtight container. Store it in the refrigerator for 3 to 4 days, and reheat gently on the stovetop. I always stir in a bit more heavy cream while reheating to make the broth creamy again. I don’t recommend freezing this soup because creamy broths, potatoes, and cheese don’t hold up well when frozen and reheated–all of these ingredients tend to become mushy or grainy.
Notes and Tips
- I always make this soup in a heavy bottomed pan. It distributes the heat more efficiently and doesn’t scorch the bottom of the soup.
- Serve the cheesy chicken chowder loaded with shredded cheese, bacon bits, and fresh chopped parsley!
Top Reader Review
“Made this for dinner tonight and it was a winner! My husband said, ‘remember this recipe, I want this again!’. Delicious!” – Barbara M.
Cheesy Chicken Chowder Recipe
Ingredients
- 2 tablespoons vegetable oil divided
- 1 pound boneless, skinless chicken breasts chopped into 1-inch pieces
- 1 onion diced
- 2 carrots peeled and chopped
- 1 bell pepper any color; chopped
- 4 cups low-sodium chicken broth
- 1½ cups potatoes peeled and chopped
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons cornstarch
- ¾ cup heavy whipping cream
- 1 cup freshly shredded cheddar cheese plus more for serving
Optional Garnishes
- Chopped fresh parsley
- Crumbled cooked bacon
Equipment
- Dutch Oven
Instructions
- Heat 1 tablespoon of oil in a Dutch oven or large pot.2 tablespoons vegetable oil
- Add the chicken and cook through completely, about 5 minutes. Remove and set aside.1 pound boneless, skinless chicken breasts
- Pour in an additional 1 tablespoon of oil to the same pan and cook onion, carrots, and bell pepper until tender, about 5-7 minutes.1 onion, 2 carrots, 1 bell pepper
- Stir in the chicken broth, potatoes, salt, pepper, garlic powder, and Italian seasoning.4 cups low-sodium chicken broth, 1½ cups potatoes, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning
- Bring to a boil. Once boiling, turn down the heat to low, cover, and simmer for 15 minutes or until potatoes are tender. Add the chicken back into the pot and allow to heat through.
- In a separate bowl, combine the cornstarch with the heavy whipping cream and whisk until all the lumps are gone or mostly gone. Pour the cornstarch mixture into the chowder and stir.2 tablespoons cornstarch, ¾ cup heavy whipping cream
- Take off the heat and stir in the cheese until melted and the mixture has thickened.1 cup freshly shredded cheddar cheese
- Serve warm and garnish with parsley, shredded cheese, and bacon crumbles (optional).Chopped fresh parsley, Crumbled cooked bacon
Notes
How to Make Chicken Chowder Step by Step
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a Dutch oven or large pot. Cut 1 pound of boneless, skinless chicken breasts into 1-inch pieces. Then add the chicken to the pot and cook through fully. Remove and set it aside while preparing the soup.
Cook the Veggies: Dice 1 onion; peel and chop 2 carrots; and chop 1 bell peppers. Add 1 tablespoon of vegetable oil to the same pot, add all of the veggies, and cook until tender, about 5-7 minutes.
Add Ingredients: Add 1½ cups of peeled and chopped potatoes, ½ teaspoon of kosher salt, ½ teaspoon of ground black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of Italian seasoning.
Simmer: Next, stir in 4 cups of low-sodium chicken broth. Bring the soup to a boil, then turn down the heat to low, cover, and simmer for 15 minutes (or until potatoes are tender).
Thicken the Chowder: In a separate bowl, combine 2 tablespoons of cornstarch with ¾ cup of heavy cream, and whisk until all the lumps are gone. Then pour the cream mixture into the chowder and stir. Add the cooked chicken back into the pot and allow it to heat through.
Make it Cheesy: Take the chicken chowder off the heat, and stir in 1 cup of freshly shredded cheddar cheese, until melted and the mixture has thickened. Serve bowls of this soup warm, and garnish with parsley, shredded cheese, and bacon crumbles!
Made this for dinner tonight and it was a winner! My husband said, “remember this recipe, I want this again!”. Delicious!
Yay!! Thanks for sharing, Barbara!
Thank you for this recipe! My first time ever doing more than just a soup and it was so delicious! We are currently on the keto diet so I only used 1 carrot and didn’t use potatoes (I know, huge bummer!) and it turned out DELICIOUS! Will keep on my recipe book and will be sure to try it with the potatoes in a few months!
Thanks for sharing!