Cheerleader Chowder
Warm up your weeknight meals with Cheerleader Chowder, a creamy and comforting delight packed with fresh vegetables, tender potatoes, and your choice of hearty chicken or succulent shrimp. This versatile chowder boasts a rich base of sautéed aromatics including onion, celery, and garlic, perfectly balanced with the sweetness of corn and the earthiness of thyme. Thickened with a touch of flour and finished with heavy cream, every spoonful delivers a velvety, savory experience. Easily prepared in under an hour, this one-pot recipe is perfect for busy evenings, and its wholesome ingredients make it a crowd-pleaser for the whole family. Garnish with fresh parsley and pair with crusty bread for the ultimate cozy dinner. Keywords: creamy chowder recipe, chicken and shrimp chowder, easy homemade soup, comfort food, one-pot meals, hearty dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion (diced)
- 2 medium celery stalks (diced)
- 2 large carrots (peeled and diced)
- 3 cloves garlic (minced)
- 3 cups russet potatoes (peeled and diced)
- 4 cups chicken or seafood stock
- 1 cup heavy cream
- 2 cups corn kernels (fresh or frozen)
- 2 cups diced cooked chicken or shrimp
- 1 teaspoon fresh thyme leaves
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Melt the butter and olive oil together in a large pot or Dutch oven over medium heat.
Add the diced onion, celery, and carrots. Sauté for 5–7 minutes until vegetables are softened and onions are translucent.
Stir in the minced garlic and cook for an additional 1 minute, stirring frequently.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken or seafood stock, stirring constantly to avoid lumps. Add the potatoes, thyme leaves, bay leaves, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15–20 minutes, or until the potatoes are tender and cooked through.
Once the potatoes are tender, stir in the heavy cream, corn, and diced cooked chicken or shrimp. Allow the chowder to simmer for 5–10 more minutes to meld the flavors.
Remove the bay leaves before serving. Taste and adjust seasonings if needed.
Serve the chowder hot, garnished with chopped fresh parsley if desired, alongside crusty bread for dipping.
Nutrition Facts
Calories |
4149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 8603 mg | 374% | |
| Total Carbohydrate | 456.4 g | 166% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 57.1 g | ||
| Protein | 221.3 g | 443% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 6957 mg | 148% | |
*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.
