Cheesy Chicken & Potato Chowder

Mikekey *


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


★★★★★ 1 vote

15 Min
40 Min
Stove Top


  • 1/4 c
    unsalted butter
  • 1 small
    yellow onion, peeled and diced
  • 1 clove
    garlic, minced
  • 3
    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


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