Cheesy Chicken Chowder features chicken, veggies and potatoes all served up in a cheesy broth that’s full of flavor. I can always count on this easy one pot recipe to get the job done! It’s hearty, comforting, and perfect for topping with lots of bacon.
One pot meals 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 this chicken chowder. It’s cheesy, filling, and topped off with crispy bacon, so of course it’s always a hit! I make this chowder on a weekly basis once it gets cold outside, but it’s also pretty great all year round.
What’s in cheesy chicken chowder?
One pot chicken chowder is a comfort meal that my family loves! Here are a few of the standout ingredients you’ll need:
- Chicken Breasts: Feel free to swap with boneless, skinless thighs if preferred.
- Veggies: Onions, carrots and bell peppers are my favorites to toss into this chowder. You can really clean out your produce drawer, though! I recently stirred in spinach right at the end of cook time and it was wonderful.
- Chicken Broth: I love using homemade chicken broth whenever I can for the very best flavor.
Variations To Try
- You can use chicken thighs instead of chicken breasts if you already have some in the fridge.
- Add more veggies. Spinach, kale, corn, peas, green beans, the list goes on!
- When I’m making this chowder just for myself and my husband, I like to sprinkle in some crushed red pepper flakes for a hint of heat.
- Don’t forget my favorite part… garnish with bacon bits and shredded cheddar cheese!
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How to Store and Reheat
Let the chowder cool completely before transferring to an airtight container. It will keep refrigerated for 3 to 4 days and can be reheated on the stovetop. Take care to only reheat the chowder once.
How to Freeze
This is one of my favorite freezer-friendly recipes! Let the chowder cool completely before transferring to an airtight container or ziplock bag and place in the freezer. It’ll keep well for 3 months.
Thaw the chowder in the fridge overnight before reheating on the stovetop. When reheating, stir the chowder so that the cream doesn’t curdle.
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.
- Feel free to add in other veggies that you have in your fridge.
- 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
- Make this soup in a heavy-bottomed pot or Dutch oven. It will distribute the heat more efficiently and won’t scorch the bottom of the soup.
- Feel free to add in other veggies that you have in your fridge.
- Serve the chowder loaded with shredded cheese, bacon bits, and chopped parsley.
- Nutritional information does not include optional ingredients.
How to Make Cheesy Chicken Chowder Step by Step
Cook the chicken: Heat 2 tbsp vegetable oil in a pot. Add 1 lb chopped boneless, skinless chicken breasts. Cook completely, then remove and set aside.
Cook the veggies: Add another 1 tbsp oil to the pot. Cook 1 chopped onion, 2 chopped carrots and 1 chopped bell pepper until tender.
Add broth and simmer: Stir in 4 cups chicken broth, 1 1/2 cups chopped potatoes, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder and 1 tsp Italian seasoning. Bring to a boil. Once boiling, lower the heat, cover and simmer for 15 minutes (or until potatoes are tender).
Add chicken: Add the cooked chicken back to the pot and let it warm all the way through.
Make it creamy: Combine 2 tbsp cornstarch and 3/4 cup heavy whipping cream in a small bowl. Stir the mixture into the chowder. Take the pot off the heat and stir in 1 cup freshly shredded cheddar cheese.
More Chicken Soup Recipes
- Best Chicken Noodle Soup Recipe
- Creamy Chicken Soup Recipe
- Chicken Alfredo Lasagna Soup Recipe
- White Chicken Lasagna Soup
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!