Cheesey Chicken Chowder

Mikekey *


A very rich soup, using precooked chicken and dried hasbrowns (the kind in the little "milk" carton). Add cooked, crumbled bacon as a garnish, if desired.


★★★★☆ 1 vote

10 Min
1 Hr 15 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 2 stalk(s)
    celery, diced
  • 1 medium
    yellow onion, chopped
  • 2 medium
    carrots, peeled and diced
  • 4 clove
    garlic, finely minced
  • 4 c
    chicken broth
  • 1 pkg
    (4.2 oz) hungry jack hashbrowns (dried)
  • 3 Tbsp
  • 3 Tbsp
    all purpose flour
  • 1 c
    heavy cream
  • 2 c
    sharp cheddar cheese, shredded
  • 2 c
    cooked chicken, cubed
  • ·
    salt and pepper, to taste
  • ·
    minced chives, for garnish

How to Make Cheesey Chicken Chowder


  1. Heat oil in soup pot over medium-high heat and saute the celery, onion and carrots until just softenend, about 5 minutes. Stir in garlic and cook another minute, being careful not to let garlic brown.
  2. Add broth and bring to a boil, then cover and simmer for 30 minutes. Add the dried hashbrowns and simmer another 30 minutes. Stir in the cooked chicken.
  3. Melt butter in a small saucepan and whisk in flour, stirring constantly for 2 minutes. Add heavy cream and whisk until it comes to a boil and thickens (will be very thick).
  4. Whisk the cream sauce into the soup mixture until incorporated. Stir in cheese until melted. Add salt and pepper, if needed.
  5. Ladle into bowls and garnish with chives.

Printable Recipe Card

About Cheesey Chicken Chowder

Course/Dish: Chowders
Main Ingredient: Chicken
Regional Style: American

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