Cheesy Chicken Chowder Recipe
Filled with chicken, potatoes, veggies, and cheddar cheese, all in a thick and creamy broth, this easy chicken chowder soup is a comfort food recipe the whole family will love!
Servings: 4 people
Calories: 606kcal
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
Video
Notes
*Chicken thighs also work, or throw in some leftover chicken after simmering.
**Any potatoes will work here. I used Russet so they would melt into the soup and make it even thicker and creamier. For potatoes that keep their shape better, use Yukon Gold or Red Bliss.
***For a lighter version, you can use half-and-half or evaporated milk instead of heavy cream. The chowder won’t be as thick, but it will still be creamy and delicious.
Tips:
- 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!
Nutrition
Serving: 1bowl | Calories: 606kcal | Carbohydrates: 31g | Protein: 39g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 637mg | Potassium: 1240mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7012IU | Vitamin C: 59mg | Calcium: 282mg | Iron: 2mg