This delicious chicken soup is wonderfully creamy and full of flavor and super easy to make. Cheesy chicken chowder is the perfect comfort food that everyone will love!
You can’t beat a bowl of creamy and steaming chowder, and this chicken version is super delicious! Easy to make, it’s so wonderfully hearty and comforting and is perfect for an easy dinner. I know you guys are going to love it!
Be sure to check out my other chicken soup recipes like Instant Pot Chicken Noodle Soup and Creamy Chicken Tortellini Soup.
Why you will love this cheesy chicken chowder
- One pot: You know I’m a fan of a one pot meal, I’m definitely a fan of reducing clean up time!
- Creamy: This chowder is so creamy and rich, if it wasn’t so filling I’d be asking for seconds! It’s made with whipping cream for a really thick soup.
- Make ahead: This is a great make ahead soup and can be frozen.
How to make chicken chowder
Be sure to see the recipe card below for full ingredients & instructions!
- Brown the chicken in the pot and remove.
- Cook the vegetables until tender.
- Add the broth, potatoes and seasonings and bring to the boil and simmer.
- Pour in the cornstarch and cream mixture to thicken the chowder.
- Take off the heat, stir in the cheese and serve with toppings.
What’s the difference between soup and chowder?
Soups and chowders are pretty similar, the main difference is that chowder has a cream base and is much thicker. Soups use more broth and are generally thinner.
Can you use chicken thigh in this recipe?
Yes! I like to make this soup with chicken breast, but you can easily use thigh if you prefer. Keep in mind it will require a few minutes longer to cook it through. Thighs contain more fat so it will be a more flavorful dish.
Storage Instructions
This is a great make ahead meal that can be refrigerated or frozen.
How to Refrigerate
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
Let the chowder cool completely before transferring to an airtight container or ziplock bag and place in the freezer. It will 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.
Recipe Notes and Tips
- Make this soup in a heavy bottomed pan. 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 cheesy chicken chowder loaded with shredded cheese, bacon bits and chopped parsley.
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Cheesy Chicken Chowder Recipe
Ingredients
- 2 Tbs cooking oil divided
- 1 pound chicken about 2 chicken breasts, chopped into 1” pieces
- 1 onion diced
- 2 medium carrots ~1 ½ cups, peeled and chopped
- 1 bell pepper chopped
- 4 cups chicken broth
- 1 ½ cups potatoes peeled and chopped
- ½ tsp salt plus more to taste
- ½ tsp coarse ground pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 Tbs cornstarch
- ¾ cup heavy whipping cream
- 1 cup cheddar cheese shredded
- Optional garnishes: chopped parsley shredded cheese, bacon crumbles
Instructions
- Heat 1 Tbs cooking oil in a Dutch oven or large pot.
- Add chicken and cook until chicken has been cooked through, about 5 minutes. Take out and set aside.
- Pour in an additional 1 Tbs oil to the same pan and cook onion, carrots, and bell pepper until tender, about 5-7 minutes.
- Stir in chicken broth, potatoes, salt, pepper, garlic powder, and Italian seasoning.
- Bring to a boil. Once boiling, turn down heat, cover, and simmer for 15 minutes or until potatoes are tender. Add chicken back into the pot and allow to heat through.
- In a separate bowl, combine cornstarch with heavy whipping cream and whisk until all the lumps are gone or mostly gone. Pour cornstarch mixture into chowder and stir.
- Take off heat and stir in cheese until melted and the mixture has thickened.
- Serve warm and garnish with parsley, shredded cheese, and bacon crumbles (optional).
Notes
- Make this soup in a heavy bottomed pan. 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.
Barbara Maxwell says
Made this for dinner tonight and it was a winner! My husband said, “remember this recipe, I want this again!”. Delicious!
Becky Hardin says
Yay!! Thanks for sharing, Barbara!
Rachel G says
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!
Becky Hardin says
Thanks for sharing!