Cheddar Chicker Chowder
Warm, hearty, and irresistibly creamy, Cheddar Chicken Chowder is the perfect comfort food for any chilly evening. This rich soup combines tender shredded chicken, velvety melted cheddar cheese, and a medley of fresh vegetables like carrots, celery, and potatoes, all simmered in a flavorful broth seasoned with smoked paprika and thyme. The addition of heavy cream lends a luscious texture, while a final garnish of fresh parsley adds a pop of color and freshness. Ready in just under an hour, this easy one-pot recipe is perfect for busy weeknights or leisurely weekends. Serve it with crusty bread or crackers for a satisfying meal the whole family will love. Keywords: cheddar chicken chowder, creamy soup, comfort food, chicken soup, one-pot recipe.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 3 minced garlic cloves
- 1 quarter cup all-purpose flour
- 4 cups chicken broth
- 2 cups, peeled and diced potatoes
- 2 cups, shredded cooked chicken breast
- 1 cup heavy cream
- 2 cups, shredded sharp cheddar cheese
- 0.5 teaspoons dried thyme
- 0.5 teaspoons smoked paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter has melted.
Add the diced onions, carrots, and celery to the pot. Sauté for 4-5 minutes, until the vegetables are softened and the onions are translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook the flour for 1-2 minutes to remove the raw taste.
Gradually add the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes to the pot and cook for 10-12 minutes, or until they are tender when pierced with a fork.
Stir in the shredded cooked chicken, heavy cream, and cheddar cheese. Mix well until the cheese has melted and the soup is creamy.
Season the chowder with thyme, smoked paprika, salt, and black pepper. Taste and adjust seasoning as needed.
Allow the chowder to simmer for an additional 5 minutes, stirring occasionally, to let the flavors meld together.
Serve hot, garnished with chopped fresh parsley if desired. Enjoy with crusty bread or crackers!
Nutrition Facts
Calories |
3315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.4 g | 279% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 6888 mg | 299% | |
| Total Carbohydrate | 128.6 g | 47% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 24.7 g | ||
| Protein | 196.9 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2067 mg | 159% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4121 mg | 88% | |
*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.
