Chicken and Cheese Chowder
Creamy, comforting, and packed with bold flavors, this Chicken and Cheese Chowder is the ultimate one-pot meal to warm your soul. Made with tender shredded chicken, hearty russet potatoes, and a medley of fresh vegetables like carrots and celery, this chowder is as nourishing as it is indulgent. The luxurious blend of sharp cheddar cheese and heavy cream gives it a velvety richness, while seasonings like thyme and paprika add a depth of flavor that takes each spoonful to the next level. Perfect for a cozy family dinner or a hearty lunch, this satisfying chowder pairs beautifully with crusty bread for dipping, making it the quintessential comfort food. Ready in just 45 minutes, this easy-to-follow recipe is sure to become a go-to favorite for busy weeknights and cold-weather gatherings alike.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 tablespoon Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 2 medium Russet potatoes, peeled and diced
- 2 cups Cooked chicken breast, shredded or diced
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 0.25 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
- 1 loaf Optional: Crusty bread for serving
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted and bubbling.
Add the diced onion, garlic, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until vegetables are softened.
Stir in the flour and cook for 1–2 minutes to form a roux, ensuring the flour is fully incorporated.
Gradually pour in the chicken broth while stirring continuously to prevent lumps. Bring the mixture to a gentle boil.
Add the diced potatoes and reduce the heat to a simmer. Cook for 10–12 minutes, or until the potatoes are tender.
Stir in the cooked chicken and heavy cream. Let the chowder simmer for an additional 5 minutes.
Gradually add the shredded cheddar cheese, stirring constantly, until melted and smoothly incorporated.
Season with salt, black pepper, dried thyme, and paprika. Taste and adjust seasoning as needed.
Garnish with fresh parsley and remove from heat.
Serve hot with crusty bread on the side for dipping, if desired.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1458 mg | 63% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 360 mg | 28% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 959 mg | 20% | |
*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.
