Creamy Chicken Alfredo Chowder
Dive into a bowl of indulgent comfort with this Creamy Chicken Alfredo Chowder—a luscious fusion of classic Alfredo flavors and hearty chowder textures. This one-pot wonder features tender chicken, creamy potatoes, sweet corn, and vibrant spinach, all enveloped in a velvety sauce made with heavy cream, Parmesan cheese, and a fragrant garlic-infused roux. Perfect for cozy nights, this rich and satisfying dish is ready in under an hour and packed with wholesome ingredients. Garnish with fresh parsley and extra Parmesan for a restaurant-worthy presentation. Whether you're craving a unique twist on traditional Alfredo or a soul-warming chowder, this recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 tablespoon Olive oil
- 1.5 pounds Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cloves Garlic cloves
- 1.25 cups All-purpose flour
- 5 cups Chicken broth
- 2 cups Heavy cream
- 1.5 cups Parmesan cheese (grated)
- 2 cups Potatoes (cubed)
- 1.5 cups Frozen corn
- 2 cups Fresh spinach (roughly chopped)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat 2 tablespoons of butter and the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with salt and pepper, then add to the pot. Cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
Melt the remaining 2 tablespoons of butter in the same pot. Add minced garlic and sauté for about 1 minute, until fragrant.
Stir in the flour and cook for 2 minutes, stirring constantly to form a roux.
Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a low simmer.
Add the cubed potatoes to the pot and cook for 10-12 minutes, or until they are fork-tender.
While the potatoes cook, shred or dice the cooked chicken into bite-sized pieces.
Once the potatoes are tender, reduce the heat to low and stir in the heavy cream and Parmesan cheese. Stir until fully incorporated and creamy.
Add the shredded chicken, frozen corn, and spinach to the pot. Stir to combine and cook for 5-7 minutes, or until the spinach is wilted and the corn is heated through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
5977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.5 g | 448% | |
| Saturated Fat | 195.3 g | 976% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1456 mg | 486% | |
| Sodium | 11630 mg | 506% | |
| Total Carbohydrate | 268.7 g | 98% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 15.0 g | ||
| Protein | 396.6 g | 793% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 4304 mg | 331% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4680 mg | 100% | |
*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.
