This chicken chowder is the ultimate comfort food for chilly nights! Packed with tender chicken, hearty potatoes, carrots, bell peppers, and plenty of creamy cheddar cheese, it’s a one-pot dinner my whole family devours. The rich, creamy broth makes this cheesy chicken soup feel like a hug in a bowl. And best of all, it’s ready in just 40 minutes. If you love creamy, cheesy soups, this chicken and potato chowder will quickly become your go-to.
Top Reader Reviews
Made this for dinner tonight and it was a winner! My husband said, “remember this recipe, I want this again!”. Delicious!
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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!
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Cheesy Chicken and Potato Chowder
I make this chicken and potato chowder all the time because it’s easy, filling, and absolutely delicious. The base of this creamy chicken chowder comes together with chicken broth, heavy cream, and cheddar cheese, thickened into the perfect chowder consistency. Each spoonful has juicy bites of chicken, tender veggies, and cheesy richness that tastes like comfort in every bite.
This cheesy chicken soup is so versatile, too. Serve it as a main dish with bread for dipping, top it with bacon and extra cheese for an extra-hearty chicken cheese soup, or freeze a batch for quick lunches. It’s simple enough for weeknights but cozy enough to serve to guests. No matter how you enjoy it, I guarantee this chicken potato chowder will be a hit.
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Use Freshly Shredded Cheese for Creamy Chowder
For the creamiest texture, make sure to use freshly shredded cheddar cheese and add it off the heat. Pre-shredded cheese has anti-caking agents that don’t melt as smoothly, which can make this chicken chowder gritty. By stirring freshly grated cheese into the hot chowder after you remove it from the burner, the cheese melts evenly without breaking or curdling.
Cheesy Chicken Chowder Recipe
Equipment
- Dutch Oven
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
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
- I always make this soup in a heavy-bottomed pot. It distributes the heat more efficiently and doesn’t scorch the bottom of the soup.
- Feel free to add in corn, spinach, or another favorite veggie.
- If you prefer not to use cornstarch, you can mash a few of the cooked potatoes right in the pot before adding the cheese. This naturally thickens the chowder while keeping it creamy.
- The potatoes are done cooking when they are easily pierced with a fork.
- The chicken is finished cooking when it reaches 165°F on an instant-read thermometer.
- Make sure to use freshly shredded cheese. The pre-shredded bagged kind will not melt well.
- Serve the cheesy chicken chowder loaded with shredded cheese, bacon bits, and fresh chopped parsley!
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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. You don’t need to cook the chicken fully through at this point; it will finish cooking later on.
Cook the Veggies: Dice 1 onion; peel and chop 2 carrots; and chop 1 bell pepper. 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. 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. You can check the potatoes for doneness by piercing them with a fork. If the fork goes in with little-to-no resistance, the potatoes are done.
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 to 165°F.
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. It’s important not to use pre-shredded cheese here, as it won’t melt evenly. Serve bowls of this soup warm, and garnish with parsley, more shredded cheese, and bacon crumbles!
How to Store and Reheat
Let the chicken chowder cool completely before transferring to an airtight container. Store it in the refrigerator for up to 3 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.
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