Cheesy Chicken & Potato Chowder

Mikekey *


A hearty chicken soup. Serve with soda bread or a crusty French bread.

☆☆☆☆☆ 0 votes
15 Min
40 Min
Stove Top


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1/4 c
unsalted butter
1 small
yellow onion, peeled and diced
1 clove
garlic, minced
carrots, peeled and shredded (or diced)
2 stalk(s)
celery, diced
1 tsp
dried thyme
1/4 c
all purpose flour
3 c
chicken broth
2 c
2 medium
red potatoes, cut into 1-inch cubes
2 c
cooked chicken, breast or thigh, diced
1 1/2 c
shredded cheddar cheese (sharper the better)
salt and pepper, to taste
2 Tbsp
fresh chopped parsley

How to Make Cheesy Chicken & Potato Chowder


  • 1Melt butter in a Dutch oven over medium heat. Add onion, garlic, carrots and celery. Cook, stirring occasionally, until tender. Stir in thyme.
  • 2Whisk in flour and cook until lightly browned, about 1 minute.
  • 3Gradually stir in broth and milk and cook until slightly thickened. Stir in potatoes and bring to a boil.
  • 4Reduce heat and simmer until potatoes are tender, about 15 minutes.
  • 5Stir in chicken. Add cheese a bit at a time and stir until melted and smooth. Season with salt and pepper.
  • 6If chowder is too thick, and more milk as needed to thin.
  • 7Ladle into bowls and garnish with chopped parsley.

Printable Recipe Card

About Cheesy Chicken & Potato Chowder

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

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Pairing soups and wine can be tricky. Besides there being many types of soup (stews, chowder, broth-based, etc.), soups are liquid and pairing liquid with liquid is strange. In reality,...