Chicken and Potato Chowder is the kind of cozy, nourishing meal that instantly makes a house feel like home. From the very first spoonful, this creamy soup delivers tender chicken, soft potatoes, and a rich, savory broth that’s both satisfying and gentle enough for the whole family. It’s simple, reliable, and made with everyday ingredients—yet it tastes like something you’d linger over on a chilly evening.
Whether you’re looking for a hearty weeknight dinner, a make-ahead lunch option, or a comforting dish to share with loved ones, this Chicken and Potato Chowder checks every box.
Table of Contents
Why You’ll Love This Chicken and Potato Chowder
There are countless soup recipes out there, but this one stands out for all the right reasons.
First, it’s fresh and comforting without being heavy. The creamy base is rich enough to feel indulgent, yet balanced so it doesn’t overwhelm the tender chicken and potatoes.
Second, this chowder is easy and practical. No complicated steps, no fancy equipment, and no hard-to-find ingredients. It’s a recipe you can confidently make after a long day.
Third, it’s family-friendly and flexible. You can easily adjust the thickness, swap ingredients to suit dietary needs, or add vegetables you already have on hand.
Finally, it’s the kind of recipe that reheats beautifully, making it ideal for meal prep, leftovers, or cozy lunches throughout the week.
Ingredients for Chicken and Potato Chowder
This recipe uses straightforward, wholesome ingredients that work together to create a creamy, satisfying chowder.
Main Ingredients
- Boneless, skinless chicken (breast or thighs)
- Potatoes (russet or Yukon gold)
- Butter
- Onion
- Garlic
- All-purpose flour
- Chicken broth
- Milk or cream
- Salt
- Black pepper
Optional Add-Ins
- Celery
- Carrots
- Fresh parsley or thyme
These optional vegetables and herbs add extra flavor and color but aren’t required for a delicious result.
Ingredient Notes & Substitutions
Chicken:
Chicken breast keeps the chowder lean and tender, while chicken thighs add extra richness. Both work well, so choose what you prefer.
Potatoes:
Russet potatoes break down slightly, helping thicken the soup naturally. Yukon gold potatoes hold their shape better and give a buttery texture. Either option is excellent.
Dairy:
You can use whole milk for a lighter chowder or heavy cream for a richer version. Half-and-half is a great middle ground.
Gluten-Free Option:
Replace the flour with cornstarch or a gluten-free flour blend. Mix it with a little cold milk before adding to avoid lumps.
Lower-Calorie Swap:
Use milk instead of cream and replace half the potatoes with cauliflower florets for a lighter, veggie-forward chowder.
Step-by-Step Instructions
This Chicken and Potato Chowder comes together in simple, manageable steps.
Step 1 – Prepare the Ingredients
Dice the potatoes into bite-sized pieces so they cook evenly. Chop the onion, mince the garlic, and cut or shred the cooked chicken into small pieces.
Step 2 – Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook just until fragrant.
Step 3 – Make the Roux
Sprinkle the flour over the onion mixture. Stir continuously for about one minute to cook out the raw flour taste. This step helps thicken the chowder later.
Step 4 – Build the Broth
Slowly whisk in the chicken broth, making sure there are no lumps. Once smooth, add the milk or cream and stir well.
Step 5 – Cook the Potatoes
Add the diced potatoes to the pot. Bring the chowder to a gentle simmer, then reduce the heat and cook until the potatoes are fork-tender.
Step 6 – Add the Chicken
Stir in the cooked chicken and season with salt and black pepper. Let everything simmer gently so the flavors meld together.
Step 7 – Finish and Adjust
Taste the chowder and adjust seasoning as needed. If the soup is too thick, add a splash of broth or milk. If it’s too thin, simmer a bit longer.
Pro Tips for Success
- Cut potatoes evenly so they cook at the same rate.
- Simmer gently, not at a rolling boil, to prevent curdling.
- Season gradually and taste as you go for balanced flavor.
- Let it rest for a few minutes off the heat; the chowder thickens as it cools slightly.
- Use fresh garlic, not garlic powder, for the best aroma and depth.
Flavor Variations
This Chicken and Potato Chowder is a fantastic base for creative twists.
- Vegetable-Packed Chowder: Add corn, peas, or spinach for extra color and nutrition.
- Herb-Forward Version: Stir in fresh thyme, rosemary, or dill at the end.
- Cheesy Chowder: Add a handful of shredded cheddar cheese for a richer finish.
- Roasted Garlic Twist: Use roasted garlic instead of raw for a mellow, sweet flavor.
- Spicy Option: A pinch of paprika or mild chili flakes adds gentle warmth.
Serving Suggestions
Serve Chicken and Potato Chowder hot with simple sides that complement its creamy texture.
- Crusty bread or dinner rolls
- A light green salad with vinaigrette
- Steamed vegetables or roasted broccoli
- Crackers or toasted sourdough
For gatherings, this chowder pairs beautifully with a soup-and-salad spread.
Storage and Freezing Instructions
Refrigerator:
Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Freezer:
This chowder can be frozen, but keep in mind that dairy-based soups may change texture slightly. Freeze in portion-sized containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating Tip:
Add a splash of milk or broth while reheating to restore creaminess.
Chicken and Potato Chowder – Fresh & Comforting
- Total Time: 45 minutes
- Yield: 4 servings
Description
A fresh and comforting chicken and potato chowder made with tender chicken, soft potatoes, and a creamy, savory broth that’s perfect for cozy family meals.
Ingredients
- 2 cups cooked chicken, diced or shredded
- 3 cups potatoes, peeled and diced
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1½ cups milk or cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: celery, carrots, fresh parsley or thyme
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and cook until soft and translucent.
- Stir in the garlic and cook until fragrant.
- Sprinkle the flour over the mixture and stir continuously for 1 minute.
- Slowly whisk in the chicken broth until smooth.
- Add the milk or cream and stir well.
- Add the diced potatoes and bring to a gentle simmer.
- Cook until the potatoes are fork-tender.
- Stir in the cooked chicken.
- Season with salt and black pepper.
- Simmer gently until flavors are well combined.
- Adjust thickness with extra broth or milk if needed before serving.
Notes
Simmer gently to avoid curdling and cut potatoes evenly for consistent cooking. The chowder thickens as it rests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 28 g |
| Carbohydrates | 32 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sodium | 720 mg |
Values are estimates and may vary based on ingredients used.
FAQ About Chicken and Potato Chowder
Can I make Chicken and Potato Chowder ahead of time?
Yes, this chowder is perfect for making ahead. In fact, the flavors deepen as it rests. Just store it in the refrigerator and reheat gently when ready to serve.
How do I thicken Chicken and Potato Chowder?
The flour and potatoes naturally thicken the soup. If you want it thicker, simmer longer or mash a few potato pieces directly in the pot.
Can I use raw chicken instead of cooked?
Absolutely. Dice raw chicken and add it after sautéing the onions. Cook until no longer pink before adding the potatoes and liquid.
Is Chicken and Potato Chowder good for kids?
Yes, this recipe is mild, creamy, and comforting, making it very kid-friendly. You can always adjust seasoning to suit younger palates.
Can I make this recipe dairy-free?
Yes. Use unsweetened plant-based milk and dairy-free butter. The chowder will still be creamy and satisfying.
Final Thoughts
This Chicken and Potato Chowder – Fresh & Comforting recipe is a true kitchen staple. It’s warm without being heavy, creamy without being fussy, and flexible enough to adapt to your family’s needs. Whether you’re serving it on a quiet weeknight or sharing it with guests, it’s the kind of dish that brings comfort with every spoonful.
Once you make it, don’t be surprised if it becomes one of your most-requested recipes.