Chicken Chowder Recipe: Creamy, Easy & Comforting Soup

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When I first started making this Chicken Chowder Recipe, I was trying to recreate a dish my grandmother used to make on cold winter evenings. The smell of simmering chicken, tender vegetables, and that incredible creamy broth would fill her entire house.

After several attempts and a few kitchen mishaps (like the time I forgot to dice my potatoes small enough and ended up with half-cooked chunks), I finally nailed the perfect recipe. Now it’s become my go-to comfort meal that I make at least twice a month.

This hearty soup combines juicy chicken, tender potatoes, sweet corn, and aromatic vegetables in a lusciously creamy base. It’s the kind of meal that warms you from the inside out and tastes even better the next day.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes
Servings	8 servings
Difficulty Level	Easy

If you love creamy soups as much as I do, you’ll also want to try my Chicken Corn Chowder Recipe for a sweeter twist on this classic.

Table of Contents

Why You’ll Love This Chicken Chowder Recipe

This Chicken Chowder hits all the right notes for anyone craving a bowl of pure comfort. It’s incredibly versatile and forgiving, which makes it perfect for busy weeknights or lazy weekend cooking.

The creamy texture comes from a simple roux-based method rather than relying on heavy cream alone, giving you that restaurant-quality thickness without feeling too heavy. I learned this technique after my first few attempts resulted in a soup that was more like flavored water than chowder.

Here’s what makes this recipe stand out:

Quick and easy preparation that doesn’t require hours of simmering or complicated techniques
Budget-friendly ingredients you probably already have in your pantry and fridge
Incredibly creamy texture that rivals any restaurant version
Packed with protein and vegetables making it a complete, satisfying meal
Perfect for meal prep as it stores beautifully and tastes even better after the flavors meld
Easily customizable to accommodate dietary preferences or whatever vegetables you have on hand
Kid-friendly flavor that even picky eaters tend to love

Another favorite soup of mine is Corn Chowder, which shares a similar creamy base but highlights the natural sweetness of corn.

Ingredients

This recipe uses simple, wholesome ingredients that work together to create maximum flavor. I’ve tried various combinations over the years, and this particular blend delivers the best balance of taste and texture.

2 pounds (900g) boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
4 tablespoons (57g) unsalted butter
1 medium yellow onion, finely diced
3 celery stalks, diced
3 large carrots, peeled and diced
4 cloves garlic, minced
1/3 cup (42g) all-purpose flour
4 cups (946ml) chicken broth, preferably low-sodium
2 cups (473ml) whole milk
1 cup (237ml) heavy cream
3 medium Yukon Gold potatoes (about 1.5 pounds/680g), peeled and diced into 1/2-inch cubes
1.5 cups (225g) frozen or fresh corn kernels
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Fresh parsley, chopped, for garnish
Crispy bacon pieces (optional, for topping)

You might also enjoy my Shrimp Chowder Recipe if you’re looking for a seafood variation.

Kitchen Equipment Needed

Having the right tools makes all the difference when preparing this chowder. Here’s what you’ll need to make the process smooth and enjoyable.

Large Dutch oven or heavy-bottomed soup pot (at least 6-quart capacity)
Sharp chef’s knife for chopping vegetables
Cutting board
Wooden spoon or silicone spatula for stirring
Measuring cups and spoons
Ladle for serving
Potato peeler

For more hearty soup recipes, check out my Seafood Chowder Recipe which uses similar equipment.

Recommended Products for This Recipe

After making this chicken chowder countless times, I’ve discovered a few products that really make a difference in the final result. These are my tried-and-true favorites that I reach for every time.

1. Le Creuset Enameled Cast Iron Dutch Oven

This Dutch oven has become my absolute workhorse for making chowders and soups. The heavy cast iron distributes heat incredibly evenly, preventing any hot spots that could cause your roux to burn. The enameled interior also makes cleanup surprisingly easy, even after that creamy base has been simmering away.

Get it on Amazon

2. Organic Free-Range Chicken Breasts

The quality of your chicken makes a noticeable difference in this recipe. I always use organic, free-range chicken breasts because they stay tender and juicy even after cooking in the chowder. The flavor is cleaner and more pronounced compared to conventional chicken.

Get it on Amazon

3. Better Than Bouillon Chicken Base

While homemade chicken broth is ideal, this concentrated chicken base is my secret weapon when I need to boost flavor quickly. Just a teaspoon added to your broth creates an incredibly rich, deep chicken flavor that tastes like you simmered bones for hours.

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4. Microplane Premium Zester

Fresh garlic makes such a difference in this chowder, and this zester makes it effortless to get a super-fine mince that distributes evenly throughout the soup. I also use it for adding a hint of lemon zest to brighten the flavors just before serving.

Get it on Amazon

If you enjoy creamy soups with a twist, try my Salmon Chowder Recipe for something a bit different.

Step-by-Step Instructions: How to Make Chicken Chowder

Follow these detailed steps to create the perfect chicken chowder. I’ve included all the little tips and tricks I’ve learned along the way to help you avoid common mistakes.

1. Prepare Your Ingredients

Dice the chicken breasts into uniform 1-inch (2.5cm) pieces so they cook evenly
Peel and dice the potatoes into 1/2-inch (1.3cm) cubes and place them in a bowl of cold water to prevent browning
Finely dice the onion, celery, and carrots into similar-sized pieces for consistent cooking
Mince the garlic cloves (I prefer using a microplane for a finer texture)
Measure out all your spices and liquids so everything is ready when you need it

2. Sauté the Vegetables

Heat the Dutch oven or large pot over medium heat and add the butter
Once the butter has melted and stopped foaming, add the diced onion, celery, and carrots
Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent
Add the minced garlic and cook for another minute until fragrant (be careful not to let it burn)
Season with a pinch of salt and pepper to help draw out moisture from the vegetables

3. Cook the Chicken

Push the vegetables to the sides of the pot and add the diced chicken pieces to the center
Season the chicken with salt, pepper, thyme, and smoked paprika
Cook for 5-6 minutes, stirring occasionally, until the chicken is mostly cooked through and no longer pink on the outside
The chicken will continue cooking in the broth later, so it doesn’t need to be completely done at this stage

4. Create the Roux

Sprinkle the flour evenly over the chicken and vegetables in the pot
Stir continuously for 2-3 minutes to cook out the raw flour taste and create a light golden roux
Make sure every piece of chicken and vegetable gets coated with the flour mixture
The mixture will look dry and pasty at this point, which is exactly what you want before adding the liquid

5. Add the Liquids

Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming
Start with about 1 cup of broth, stirring vigorously until smooth, then add the remaining broth
Bring the mixture to a gentle boil, then reduce the heat to medium-low
Add the bay leaves and let the chowder simmer for 5 minutes, stirring occasionally
The mixture will start to thicken as the flour activates

6. Add Potatoes and Corn

Drain the diced potatoes and add them to the pot along with the corn kernels
Stir well to combine everything evenly
Simmer for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender
Check the potatoes at the 15-minute mark to avoid overcooking them into mush
The chowder will continue to thicken as the potatoes release their starch

7. Finish with Cream and Milk

Reduce the heat to low and slowly stir in the milk and heavy cream
Continue stirring gently for 3-4 minutes until the chowder is heated through (don’t let it boil or the cream might curdle)
Taste and adjust the seasoning with additional salt and pepper as needed
Remove the bay leaves and discard them

8. Serve and Garnish

Ladle the hot chowder into bowls
Garnish with freshly chopped parsley for a pop of color and fresh flavor
Top with crispy bacon pieces if desired for added texture and smokiness
Serve immediately with crusty bread, crackers, or dinner rolls on the side

For another creamy chicken soup option, try my Easy Chicken Noodle Soup Recipe.

Tips for The Best Chicken Chowder

These are the game-changing tips I wish someone had told me when I first started making chowder. They’ll help you achieve restaurant-quality results every single time.

Use Yukon Gold potatoes instead of russets because they hold their shape better and don’t get mealy. I learned this the hard way after my first batch turned into potato soup.
Don’t rush the roux by cooking it for at least 2-3 minutes to eliminate that raw flour taste that can ruin the flavor.
Cut ingredients uniformly so everything cooks at the same rate and you don’t end up with some mushy vegetables and others still crunchy.
Season in layers by adding salt and pepper at different stages rather than all at once for more depth of flavor.
Use cold chicken broth when adding it to the hot roux to minimize lumps (counterintuitive but it works).
Add cream at the end on low heat to prevent curdling or splitting of the dairy.
Let it rest for 10-15 minutes after cooking to allow the flavors to meld and the chowder to thicken further.
Save some corn to add in the last 5 minutes for pops of fresh, sweet texture.
Toast your spices in the butter for 30 seconds before adding vegetables for a deeper, more complex flavor profile.
Use bone-in chicken thighs for even more flavor, then shred the meat and return it to the pot.

Another hearty chowder option is my Fish Chowder Recipe, which uses a similar technique.

What to Serve with Chicken Chowder

This chowder is hearty enough to be a complete meal, but pairing it with the right sides elevates the entire dining experience. Here are my favorite accompaniments.

Nothing beats a warm bowl of chicken chowder with some crusty bread for dipping. The bread soaks up all that creamy goodness perfectly.

Homemade Biscuit for a Southern-style meal
Dinner Rolls brushed with garlic butter
Sourdough bread, toasted and rubbed with garlic
Coleslaw for a fresh, crunchy contrast
Broccoli Salad for added vegetables
Deviled Eggs as a protein-rich side
Simple green salad with vinaigrette to cut through the richness
Oyster crackers or saltines for added crunch
Grilled cheese sandwiches for a comforting combination
Roasted Brussels sprouts with bacon

For more hearty dinner ideas, explore my Fall Dinner Recipes.

Variations of Chicken Chowder

One of the best things about this recipe is how adaptable it is. I’ve experimented with countless variations over the years, and here are my favorites.

Bacon Chicken Chowder: Cook 6-8 slices of bacon first, remove and crumble, then use the bacon fat instead of butter for cooking the vegetables.
Southwest Chicken Chowder: Add diced jalapeños, black beans, and top with shredded cheese, sour cream, and cilantro.
Lighter Version: Swap heavy cream for Greek yogurt stirred in at the end and use 2% milk instead of whole milk.
Slow Cooker Method: Add all ingredients except cream and milk to the slow cooker, cook on low for 6-7 hours, then stir in dairy before serving.
Gluten-Free Option: Replace flour with cornstarch (use 3 tablespoons) mixed with cold broth before adding to the pot.
Mushroom Chicken Chowder: Sauté 8 ounces of sliced mushrooms with the vegetables for an earthy depth.
Broccoli Addition: Stir in 2 cups of small broccoli florets during the last 10 minutes of cooking.
Spicy Kick: Add 1/2 teaspoon of cayenne pepper or red pepper flakes with the spices.
Herb-Infused: Replace dried thyme with fresh herbs like rosemary, sage, or a combination.
Seafood Twist: Replace half the chicken with cooked shrimp or crab meat added in the last 5 minutes.

If you’re interested in seafood variations, check out my Manhattan Clam Chowder Recipe.

Storage and Reheating

Proper storage is key to maintaining the quality and flavor of your chicken chowder. Here’s how I handle leftovers to keep them tasting fresh.

Refrigerator Storage: Let the chowder cool to room temperature, then transfer to airtight containers and refrigerate for up to 4 days.
Freezer Storage: Freeze in portion-sized containers for up to 3 months (note that dairy-based soups can sometimes separate slightly when frozen).
Reheating on Stovetop: Pour into a pot and reheat over medium-low heat, stirring frequently, until warmed through. Add a splash of milk or broth if the chowder has thickened too much.
Microwave Reheating: Heat in microwave-safe bowls in 1-minute intervals, stirring between each, until hot throughout.
Thawing Instructions: Move frozen chowder to the refrigerator 24 hours before reheating for best results.
Avoid Boiling: When reheating, never bring the chowder to a hard boil as this can cause the dairy to separate and the texture to become grainy.
Add Fresh Elements: Freshen up reheated chowder with a sprinkle of fresh parsley, a dollop of sour cream, or some freshly cracked black pepper.
Portion Control: Freeze in single-serving containers for easy grab-and-go lunches.

My New England Clam Chowder Recipe also stores beautifully using these same methods.

Nutritional Facts

Per Serving (1 cup, based on 8 servings):

Calories: 385
Total Fat: 19g
Saturated Fat: 11g
Cholesterol: 105mg
Sodium: 580mg
Total Carbohydrates: 28g
Dietary Fiber: 3g
Sugars: 6g
Protein: 26g
Vitamin A: 95% DV
Vitamin C: 18% DV
Calcium: 12% DV
Iron: 10% DV

Note: Nutritional information is approximate and may vary based on specific ingredients used and portion sizes.

For a lighter soup option, try my Lentil and Vegetable Soup Recipe.

Health Benefits of Key Ingredients

Beyond being absolutely delicious, this chicken chowder contains several nutritious ingredients that offer real health benefits. Here’s what makes this comfort food a bit more wholesome than you might think.

The combination of lean protein, vegetables, and moderate dairy makes this chowder a balanced meal option when enjoyed in reasonable portions.

Chicken: Provides high-quality lean protein essential for muscle maintenance and repair, plus B vitamins for energy metabolism
Carrots: Rich in beta-carotene which converts to vitamin A, supporting eye health and immune function
Celery: Contains antioxidants and anti-inflammatory compounds while being very low in calories
Garlic: Offers immune-boosting properties and may help reduce blood pressure and cholesterol levels
Potatoes: Provide complex carbohydrates, potassium for heart health, and vitamin C
Corn: Delivers fiber, B vitamins, and beneficial antioxidants like lutein and zeaxanthin
Onions: Contain quercetin and other antioxidants with anti-inflammatory properties
Thyme: Packed with vitamin C and has antimicrobial properties that may support respiratory health
Milk and Cream: Provide calcium and vitamin D for bone health (use in moderation)

For more wholesome soup recipes, explore my Beef Barley Soup Recipe.

FAQs About Chicken Chowder

1. Can I use rotisserie chicken instead of raw chicken?

Absolutely! Using rotisserie chicken is a great time-saving shortcut. Simply shred about 3 cups of cooked chicken and add it to the chowder during the last 10 minutes of cooking, just long enough to heat through. This method also adds extra flavor since rotisserie chickens are usually well-seasoned.

2. Why did my chowder turn out too thin?

The most common reason is not cooking the roux long enough or using too much liquid. To fix thin chowder, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering chowder and cook for 5 more minutes. Alternatively, mash some of the potatoes against the side of the pot to release their starch and naturally thicken the soup.

3. Can I make this chowder dairy-free?

Yes, you can substitute the dairy products with alternatives. Use coconut milk or cashew cream in place of heavy cream, and unsweetened almond milk or oat milk instead of regular milk. Replace butter with olive oil or vegan butter. The texture will be slightly different but still delicious and creamy.

4. How do I prevent the cream from curdling?

The key is temperature control. Always add cream when the chowder is at a low simmer, not boiling. Stir constantly while adding dairy and never let it come to a hard boil afterward. If your cream is very cold, let it sit at room temperature for 15-20 minutes before adding to minimize temperature shock.

5. Can I add other vegetables to this recipe?

Definitely! This recipe is very forgiving and adaptable. Green beans, peas, diced bell peppers, or parsnips all work wonderfully. Just add harder vegetables like parsnips with the potatoes, and more delicate ones like peas during the last 5 minutes of cooking. Keep the total vegetable amount similar to maintain the right chowder consistency.

Another comforting soup to try is my Zuppa Toscana Recipe.

Final Thoughts

This Chicken Chowder Recipe has become more than just a meal in my household. It’s the soup I make when someone needs comfort, when the weather turns cold, or when I want something that feels like a warm hug in a bowl.

The beauty of this recipe is that it’s both simple enough for beginners and delicious enough to impress dinner guests. I hope you enjoy making and eating this chowder as much as my family and I do. Don’t be afraid to make it your own by adjusting seasonings or adding your favorite vegetables.

I’d love to hear how your chicken chowder turns out! Drop a comment below with any questions, variations you tried, or just to let me know how it went. And if you loved this recipe, please share it with friends and family who might enjoy a comforting bowl of homemade goodness.

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