Chicken Vegetable Chowdah
Warm, hearty, and bursting with flavor, Chicken Vegetable Chowdah is the ultimate comfort food for any season. This creamy chowder combines tender shredded chicken, vibrant vegetables like carrots, celery, and sweet corn, and a velvety base made with chicken broth, whole milk, and a splash of heavy cream. A touch of fresh thyme and a bay leaf add aromatic depth, while diced potatoes create a satisfying texture in every bite. Perfect for a cozy family dinner or a crowd-pleasing lunch, this one-pot recipe comes together in just under an hour and serves six generously. Serve it piping hot with crusty bread or oyster crackers for a wholesome meal everyone will love. Perfect for fans of classic chowder and creamy soup recipes!
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Recipe Information
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 medium potatoes, peeled and diced
- 3 cloves garlic, minced
- 1 quarter cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup frozen corn kernels
- 1 cup frozen green peas
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat.
Add the butter and olive oil, allowing the butter to melt before adding the onions, celery, and carrots. Sauté for 5 minutes until the vegetables begin to soften.
Stir in the garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook off the raw flour taste.
Gradually pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a simmer.
Add the diced potatoes, thyme, bay leaf, salt, and black pepper. Simmer for 15 minutes or until the potatoes are fork-tender.
Stir in the milk and heavy cream, bringing the mixture back to a gentle simmer. Do not allow it to boil.
Add the shredded chicken, corn, and peas. Simmer for an additional 5-7 minutes to heat through and allow the flavors to meld.
Taste the chowder and adjust seasonings with additional salt and pepper, if needed.
Remove the bay leaf and garnish with fresh parsley, if desired, before serving.
Serve hot with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.7 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 159 mg | 12% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 1148 mg | 24% | |
*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.
