Creamy Chicken Chowder
Warm, comforting, and irresistibly creamy, this Creamy Chicken Chowder is the ultimate one-pot meal perfect for cozy nights. Brimming with tender shredded chicken, hearty potatoes, sweet corn, and a medley of sautéed vegetables, this chowder is elevated with a rich base of chicken broth and silky heavy cream. Fragrant hints of dried thyme and parsley infuse every spoonful, making it as flavorful as it is satisfying. Ready in just 50 minutes, this recipe is a quick yet indulgent option for weeknight dinners or family gatherings. Serve it with crusty bread or crackers for a complete meal that’s sure to please. Whether you're looking for a comforting soup or a hearty chowder, this dish checks all the boxes. Perfect for meal prep and packed with wholesome ingredients, it will warm you from the inside out.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 large, diced onion
- 2 diced celery stalks
- 1 large, peeled and diced carrot
- 3 minced garlic cloves
- 4 tablespoons all-purpose flour
- 6 cups chicken broth
- 2 medium, peeled and cubed russet potatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 cups, shredded cooked chicken breast
- 1.5 cups frozen corn kernels
- 1 cup heavy cream
- 1 to taste salt
- 1 to taste black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat a large pot or Dutch oven over medium heat.
Melt the butter with the olive oil, then add the diced onion, celery, and carrot. Sauté for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic and sauté for another 1 minute until fragrant.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring to prevent lumps.
Add the cubed potatoes, dried thyme, and dried parsley to the pot. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the potatoes are tender.
Stir in the shredded chicken and frozen corn kernels. Cook for another 5 minutes to heat through.
Turn the heat to low and stir in the heavy cream. Heat gently, but do not let it boil to prevent curdling.
Taste the chowder and add salt and black pepper as needed.
Ladle the chowder into bowls and garnish with fresh chopped parsley, if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 6780 mg | 295% | |
| Total Carbohydrate | 207.8 g | 76% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 46.9 g | ||
| Protein | 161.5 g | 323% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 526 mg | 40% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5894 mg | 125% | |
*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.
