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Chicken Chowder Recipe

Chicken Chowder

Wholesome Cove
This hearty Chicken Chowder combines juicy chicken, tender Yukon Gold potatoes, sweet corn, and aromatic vegetables in a lusciously creamy roux-based broth. Inspired by a grandmother's kitchen, it's the ultimate comfort meal that comes together in under an hour, tastes even better the next day, and is endlessly customizable for any palate.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 385 kcal

Equipment

  • Large Dutch oven or heavy bottomed soup pot - At least 6-quart capacity
  • Sharp chef's knife - For chopping vegetables and chicken
  • Cutting board
  • Wooden spoon or silicone spatula - For stirring
  • Measuring cups and spoons
  • Ladle - For serving
  • Potato peeler
  • Microplane Premium Zester - Optional, for finely mincing garlic

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or thighs - 900g, diced into 1-inch bite-sized pieces
  • 4 tbsp unsalted butter - 57g
  • 1 medium yellow onion - finely diced
  • 3 celery stalks - diced
  • 3 large carrots - peeled and diced
  • 4 cloves garlic - minced
  • 1/3 cup all-purpose flour - 42g
  • 4 cups chicken broth - 946ml, preferably low-sodium
  • 2 cups whole milk - 473ml
  • 1 cup heavy cream - 237ml
  • 3 medium Yukon Gold potatoes - about 1.5 lbs / 680g, peeled and diced into ½-inch cubes
  • 1.5 cups frozen or fresh corn kernels - 225g
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • salt and black pepper - to taste

For Garnish

  • fresh parsley - chopped
  • crispy bacon pieces - optional, for topping

Instructions
 

  • Dice chicken into uniform 1-inch pieces, peel and cube potatoes into ½-inch pieces (place in cold water to prevent browning), and finely dice onion, celery, and carrots. Mince garlic and measure out all spices and liquids.
  • Melt butter in a large Dutch oven over medium heat, then add onion, celery, and carrots and cook for 6–8 minutes until softened. Add garlic and cook 1 minute more, seasoning with a pinch of salt and pepper.
  • Push vegetables to the sides, add diced chicken to the center, and season with salt, pepper, thyme, and smoked paprika. Cook for 5–6 minutes, stirring occasionally, until no longer pink on the outside.
  • Sprinkle flour evenly over the chicken and vegetables, then stir continuously for 2–3 minutes until the mixture looks dry and pasty with a light golden color, cooking out the raw flour taste.
  • Gradually pour in chicken broth while stirring constantly to prevent lumps — start with 1 cup, stir until smooth, then add the rest. Bring to a gentle boil, add bay leaves, and simmer for 5 minutes.
  • Drain the potatoes and add them along with corn kernels, stirring to combine. Simmer for 15–20 minutes, stirring occasionally, until potatoes are fork-tender.
  • Reduce heat to low and slowly stir in the milk and heavy cream, heating gently for 3–4 minutes without boiling. Remove bay leaves, then taste and adjust seasoning with salt and pepper.
  • Ladle chowder into bowls and garnish with freshly chopped parsley and crispy bacon pieces if desired. Serve immediately with crusty bread, crackers, or dinner rolls.

Notes

  • Use Yukon Gold potatoes instead of russets — they hold their shape better and won't turn mealy.
  • Cook the roux for at least 2–3 minutes to fully eliminate any raw flour taste.
  • Add cold chicken broth to the hot roux to minimize lumps — counterintuitive but effective.
  • Always add cream and milk over low heat and never let it boil to prevent curdling.
  • Let the chowder rest 10–15 minutes after cooking to allow flavors to meld and the broth to thicken further.
  • Save a portion of the corn to stir in during the last 5 minutes for fresh, sweet pops of texture.
  • Shortcut: Use 3 cups of shredded rotisserie chicken added in the last 10 minutes instead of raw chicken.
  • For a gluten-free version, substitute the flour with 3 tablespoons of cornstarch mixed with cold broth before adding to the pot.
  • Store leftovers in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently over medium-low heat, adding a splash of milk or broth to loosen.
  • Never boil the chowder when reheating — high heat will cause the dairy to separate and create a grainy texture.

Nutrition

Serving: 1BowlCalories: 385kcalCarbohydrates: 28gProtein: 26gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 105mgSodium: 580mgPotassium: 720mgFiber: 3gSugar: 6gVitamin A: 95IUVitamin C: 18mgCalcium: 12mgIron: 10mg
Keyword chicken chowder, chicken corn chowder, comfort food soup, creamy chicken soup, easy weeknight soup
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