Cheddar Chicken Chowder
Cozy up with a comforting bowl of Cheddar Chicken Chowder, a hearty and creamy soup that combines tender shredded chicken, sharp cheddar cheese, and a medley of fresh vegetables like carrots, celery, and potatoes. This one-pot wonder begins with a buttery base, enriched with garlic and thickened with a touch of flour, then rounded out with creamy milk and a hint of heavy cream for ultimate richness. The addition of diced potatoes provides texture, while the melted cheddar infuses each spoonful with irresistibly bold flavor. Perfect for chilly evenings, this quick 45-minute recipe is a family-friendly meal that’s as satisfying as it is simple. Serve it with crusty bread for dipping or a sprinkle of fresh parsley for a pop of color and freshness. Keywords: cheddar chicken chowder, creamy soup, hearty chicken soup, one-pot dinner, comfort food recipe.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 2 large russet potatoes, peeled and diced
- 2 cups cooked chicken, shredded or diced
- 1 cup whole milk
- 0.5 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-6 minutes until the vegetables are softened, stirring occasionally.
Stir in the minced garlic and cook for another minute, until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming.
Add the diced potatoes to the pot and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10-12 minutes, or until the potatoes are tender.
Stir in the cooked chicken, milk, and heavy cream, and heat through (do not let it boil to avoid curdling).
Gradually add the shredded cheddar cheese, stirring constantly until the cheese is completely melted and the chowder is creamy.
Season with salt and black pepper, adjusting to taste.
Remove the pot from the heat and let the chowder rest for 5 minutes to thicken slightly.
Ladle the chowder into bowls and garnish with chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.3 g | 223% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 6697 mg | 291% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 30.8 g | ||
| Protein | 240.7 g | 481% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2261 mg | 174% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 6056 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
