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Chicken and Potato Chowder


  • 1/4 cup unsalted butter
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk, or more, as needed
  • 2 russet potatoes, peeled and cubed
  • 2 cups diced cooked chicken breast
  • 1 1/2 cups shredded sharp cheddar cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves


  1. Melt butter in a large saucepan or Dutch oven over medium heat. Add celery, carrots and onion, stirring occasionally until tender, about 3-4 minutes.
    Add thyme until fragrant, about 1 minute.
  2. Whisk in flour or cornstarch until lightly browned, about 1 minute.
    Gradually stir in chicken broth and milk, and cook, stirring constantly, until slightly thickened, about 1-2 minutes, add in potatoes. Bring soup to a boil; reduce heat and simmer until potatoes reach desired tenderness, about 12-15 minutes. Be careful not to over cook the potatoes.
    Stir in chicken and cheese, a handful at a time, stir until smooth, about 1-2 minutes; season with salt and pepper, to taste.
    If the chowder is too thick, add more milk as needed until desired consistency is reached.
  3. Serve immediately, garnished with parsley, if desired.


  • Serving Size: 1/10th
  • Calories: 344
  • Sugar: 5g
  • Sodium: 346mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 21g
  • Cholesterol: 80mg