There is nothing more comforting than a warm bowl of rich, creamy soup on a chilly day. This Chicken and Potato Chowder is the ultimate comfort food, packed with tender chicken, hearty potatoes, and a savory, velvety broth. It’s a simple, one-pot meal that tastes like it simmered for hours, but it comes together in under an hour. If you’re searching for a go-to recipe that the whole family will love, your search ends here. This chowder is satisfying, delicious, and surprisingly easy to make.
Why You’ll Love This Chicken and Potato Chowder Recipe
This isn’t just another soup recipe; it’s a game-changer for busy weeknights. Here’s why this chowder will become a staple in your home:
One-Pot Wonder: Everything cooks in a single pot, which means cleanup is an absolute breeze.
Incredibly Creamy: We use a simple technique to create a rich, velvety texture without any special or heavy ingredients.
Hearty & Satisfying: Loaded with chicken and potatoes, this chowder is a complete meal in a bowl.
Simple Ingredients: You likely have most, if not all, of the ingredients in your pantry and refrigerator right now.
The Key Ingredients for Perfect Chowder
The magic of this creamy chicken and potato soup lies in its simple, high-quality ingredients. Each component plays a crucial role in building the deep, savory flavor and luscious texture.
Every bite is loaded with hearty potatoes and tender chicken.
Bacon: We start by rendering bacon to create a flavorful base. The leftover bacon bits make a perfect crispy topping.
Aromatics: A classic mirepoix of onion, carrots, and celery builds the foundational flavor of the soup. Garlic is added for that extra punch.
Chicken: Boneless, skinless chicken breasts or thighs work perfectly. They are cooked directly in the pot and shredded for ultimate tenderness.
Potatoes: Yukon Gold or Russet potatoes are the best choice. They break down just enough to help thicken the chowder while still holding their shape.
Flour: A little all-purpose flour helps to create a roux, which is the secret to a thick, stable, and creamy broth.
Chicken Broth: Use a good quality low-sodium chicken broth as the primary liquid.
Heavy Cream: This is what gives the chowder its signature richness and velvety smooth finish.
Herbs & Seasoning: Dried thyme, salt, and black pepper are all you need to perfectly season this dish.
How to Make Chicken and Potato Chowder Step-by-Step
Making this homemade chowder is easier than you think. Follow these simple steps for a perfect result every time.
Crisp the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the rendered fat in the pot.
Make the Roux: Sprinkle the flour over the vegetables and stir constantly for one minute to cook out the raw flour taste. This creates the roux that will thicken our chowder.
Simmer the Soup: Slowly whisk in the chicken broth until smooth. Add the chicken breasts, diced potatoes, dried thyme, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.
Shred the Chicken: Carefully remove the chicken breasts from the pot. Shred them using two forks, then return the shredded chicken to the chowder.
Add the Cream: Stir in the heavy cream. Let the soup heat through gently for another 5 minutes, but do not let it boil, as this can cause the cream to curdle. Taste and adjust seasoning if necessary.
Expert Tips for the Creamiest Chowder
Want to take your Chicken and Potato Chowder from great to absolutely unforgettable? Here are a few expert tips.
Look at that creamy, dreamy texture! It's pure comfort in a spoonful.
Mash a Few Potatoes: For an extra thick and creamy texture, use the back of a spoon or a potato masher to gently mash some of the potatoes against the side of the pot after they are cooked. This releases their starches and naturally thickens the chowder.
Don’t Boil the Cream: This is the most important rule! Boiling can cause the dairy to separate or curdle. Always add the cream at the end and heat it gently.
Use the Right Potatoes: Starchy potatoes like Russets or buttery potatoes like Yukon Golds work best as they become soft and their starches help thicken the soup. If you’re a fan of a hearty soup, you might also like this Slow Cooker Chicken Pot Pie Stew.
Delicious Variations and Add-Ins
While this recipe is fantastic as is, it’s also a great canvas for customization. Try some of these delicious variations:
Add Corn: Stir in 1 cup of frozen or fresh corn kernels along with the heavy cream for a classic chicken and corn chowder feel. For another great corn recipe, check out this Slow Cooker Chicken Corn Chowder.
Make it Cheesy: Stir in 1 cup of shredded sharp cheddar or Monterey Jack cheese at the end until melted.
Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little background heat.
Herbaceous Flavor: Add fresh herbs like parsley or chives at the end for a burst of freshness.
What to Serve with Your Chowder
This hearty chicken soup is a meal on its own, but it pairs wonderfully with a few simple sides. We love serving it with crusty bread for dipping, oyster crackers, or a simple green salad with a vinaigrette to cut through the richness. For a more substantial meal, it’s great alongside a fresh raw asparagus salad.
Storage, Freezing, and Reheating Instructions
Storage: Store leftover chowder in an airtight container in the refrigerator for up to 3-4 days. The chowder will thicken as it cools.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You may need to add a splash of milk or broth to thin it out to your desired consistency.
Freezing: Due to the cream and potatoes, freezing is not highly recommended. Dairy can separate and potatoes can become grainy upon thawing. If you must freeze it, do so before adding the cream. Thaw in the refrigerator, reheat gently, and then stir in the cream.
The best potatoes for chowder are varieties that are starchy or waxy. Yukon Golds are a great all-purpose choice as they hold their shape well but are creamy. Russet potatoes are starchier and will break down more, which helps to naturally thicken the chowder.
There are a few ways to thicken your chowder. The recipe uses a flour-based roux, which is very effective. For extra thickness, you can gently mash some of the cooked potatoes against the side of the pot to release their starches. You can also make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering chowder.
Freezing chowders with a dairy base is generally not recommended. The cream can separate and the potatoes can become mealy or grainy when thawed and reheated. For best results, enjoy the chowder fresh within 3-4 days.
While all chowders are soups, not all soups are chowders. Chowders are typically characterized by being thick, chunky, and creamy. They often contain seafood or vegetables, and traditionally include potatoes and a cream or milk base.
Yes, you can substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative made from cashews. The flavor profile will change slightly, but it will still be delicious and creamy.
Chicken and Potato Chowder (The Easiest, Creamiest Recipe!)
This Chicken and Potato Chowder is the ultimate one-pot comfort food! A rich, hearty, and incredibly creamy soup packed with tender chicken, potatoes, and bacon. The perfect easy recipe for a satisfying weeknight dinner the whole family will love.
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Sprinkle the flour over the vegetables and stir constantly for one minute to cook out the raw flour taste.
Slowly whisk in the chicken broth until smooth. Add the chicken breasts, diced potatoes, dried thyme, salt, and pepper. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until potatoes are tender and the chicken is cooked.
Carefully remove the chicken breasts from the pot. Shred them using two forks, then return the shredded chicken to the chowder.
Stir in the heavy cream. Let the soup heat through gently for 5 minutes, but do not let it boil. Taste and adjust seasoning. Serve hot, garnished with the reserved crispy bacon.
Nutrition
Calories: 450kcalProtein: 28gFat: 25gFiber: 4g
Notes
Tip 1: For an even thicker chowder, gently mash about a quarter of the cooked potatoes against the side of the pot before adding the shredded chicken back in. Tip 2: Garnish with fresh chives or parsley for a burst of color and fresh flavor.
Keyword chicken and potato chowder,creamy chicken potato soup,one-pot meal
We hope you love this creamy and delicious Chicken and Potato Chowder! It’s the perfect recipe to warm you up and keep you satisfied. If you make it, please leave a comment below and let us know what you think. Don’t forget to share your creations and follow us on Pinterest for more amazing recipes!
Nothing beats a bowl of this rich and creamy chowder on a chilly evening!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
