Creamy Chicken and Potato Chowder
Creamy Chicken and Potato Chowder
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cooked and shredded or diced
For the Chowder Base
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, diced
- 2 stalks celery, diced
- 2 carrots, medium, peeled and diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
- 1 1/2 cups whole milk
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
If using raw chicken, poach or boil the chicken breasts until cooked through (internal temperature 165°F). Let cool slightly, then shred or dice into bite-sized pieces. Set aside.
⏱️ 15 min•🌡️ 165
- 2
In a large pot or Dutch oven, heat olive oil and unsalted butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for 1 minute more, until fragrant.
⏱️ 1 min
- 4
Sprinkle the all-purpose flour over the cooked vegetables and stir well to coat. Cook for 1 to 2 minutes, stirring constantly, to cook out the raw flour taste and create a roux.
⏱️ 2 min
- 5
Gradually whisk in the chicken broth until the mixture is smooth and lump-free. Add the bay leaf and dried thyme. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 6
Add the diced potatoes to the pot. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min
- 7
Remove and discard the bay leaf. Stir in the whole milk and the cooked, shredded chicken. Heat through gently for about 5 minutes, ensuring the chowder does not come to a rolling boil after adding the milk.
⏱️ 5 min
- 8
Season the chowder with salt and black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Potato Chowder
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cooked and shredded or diced
For the Chowder Base
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, diced
- 2 stalks celery, diced
- 2 carrots, medium, peeled and diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
- 1 1/2 cups whole milk
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
If using raw chicken, poach or boil the chicken breasts until cooked through (internal temperature 165°F). Let cool slightly, then shred or dice into bite-sized pieces. Set aside.
⏱️ 15 min•🌡️ 165 - 2
In a large pot or Dutch oven, heat olive oil and unsalted butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes.
⏱️ 7 min - 3
Stir in the minced garlic and cook for 1 minute more, until fragrant.
⏱️ 1 min - 4
Sprinkle the all-purpose flour over the cooked vegetables and stir well to coat. Cook for 1 to 2 minutes, stirring constantly, to cook out the raw flour taste and create a roux.
⏱️ 2 min - 5
Gradually whisk in the chicken broth until the mixture is smooth and lump-free. Add the bay leaf and dried thyme. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 6
Add the diced potatoes to the pot. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min - 7
Remove and discard the bay leaf. Stir in the whole milk and the cooked, shredded chicken. Heat through gently for about 5 minutes, ensuring the chowder does not come to a rolling boil after adding the milk.
⏱️ 5 min - 8
Season the chowder with salt and black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley before serving.
⏱️ 2 min