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This Cheesy Chicken Chowder is a warm and creamy hug in a bowl! Full of tender chicken, hearty veggies, and lots of gooey cheese, it’s perfect for chilly days.
I can’t help but smile when I scoop some into my bowl! Plus, this meal is so easy to make, you’ll want to whip it up every week. Your taste buds will thank you!
To make it even better, I always serve it with some crispy bread on the side. That way, there’s no chance of missing out on any of that cheesy goodness. Yum!
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Key Ingredients & Substitutions
Chicken: You can use boneless, skinless chicken breasts or thighs. Thighs have a bit more flavor and stay juicy, which I prefer! If you’re short on chicken, shredded rotisserie chicken is a tasty shortcut.
Vegetables: The classic combo of onion, carrots, and celery (called mirepoix) adds great flavor. If you don’t have celery, try adding bell peppers or zucchini for a different twist.
Potatoes: Yukon Golds are fantastic since they become creamy when cooked. You could use russet potatoes, but remember they break down more easily and can make the chowder thicker than desired.
Cream & Cheese: Heavy cream gives a rich texture, but you can use half-and-half for a lighter option. For cheese, shredding your own cheddar really helps with melting, and feel free to mix in some pepper jack for extra kick!
How Do I Achieve the Best Flavor in My Chowder?
The key to great chowder is layers of flavor. Start by sautéing the onions, carrots, and celery in olive oil or butter. This method brings out their natural sweetness. Cooking them until they’re soft, about 5-7 minutes, is essential to set the base for the chowder.
- Heat your pot over medium heat, then add the oil or butter.
- Once melted, add the diced vegetables and cook, stirring occasionally.
Next, add the chicken and brown it for 5-6 minutes until it’s fully cooked before adding the rest of your ingredients. This ensures your chowder tastes rich and delicious!
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Hearty Cheesy Chicken Chowder
What You’ll Need:
Main Ingredients:
- 1 lb (about 450g) boneless, skinless chicken breasts or thighs, chopped
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cups chicken broth
- 2 cups diced potatoes (such as Yukon Gold)
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Optional Garnishes:
- Chopped green onions or parsley for garnish
How Much Time Will You Need?
This delicious chowder can be whipped up in about 35-45 minutes! You’ll spend around 10 minutes prepping your veggies and chicken, and then about 25-30 minutes cooking and simmering to make everything tender and flavorful.
Instructions:
Let’s start by making the base of your chowder! In a large pot, heat up the olive oil or butter over medium heat. Once it’s nice and warm, toss in the diced onions, carrots, and celery. Sauté these colorful veggies until they’re softened—this usually takes about 5 to 7 minutes. The aroma at this stage is just heavenly!
Now, it’s time to add some protein! Add the chopped chicken into the pot and cook it until it’s no longer pink, stirring occasionally. This should take about 5 to 6 minutes. Don’t worry if everything looks a little chaotic; it’ll all come together beautifully!
Next, stir in those lovely diced potatoes, along with the chicken broth, garlic powder, dried thyme, and add salt and pepper to taste. Bring this flavorful mixture to a gentle boil, and oh boy, your kitchen is going to smell so good!
Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15 to 20 minutes, or until those potatoes are tender. This is a great time to put your feet up, as the chowder is doing its magic!
After the potatoes are tender, it’s time to creamy things up! Stir in the heavy cream and shredded cheddar cheese. Mix everything well until the cheese is melted and the chowder is beautifully creamy. Taste your chowder and adjust the seasoning if needed—everyone’s palate is a little different, after all!
Now, you’re ready to serve your cheesy chicken chowder hot! Garnish with some extra cheese and a sprinkle of chopped green onions or parsley for that extra pop of color. Enjoy every comforting spoonful of your homemade chowder! Bon appétit!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s best to fully thaw it first for even cooking. Thaw your chicken in the fridge overnight or in a sealed plastic bag submerged in cold water. Once thawed, chop it before adding to the pot.
How Can I Make This Chowder Vegetarian?
To make a vegetarian version, simply replace the chicken with an equal amount of diced mushrooms or chickpeas for protein. Use vegetable broth instead of chicken broth, and feel free to add more vegetables like bell peppers or corn!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over low heat, stirring occasionally. If the chowder thickens too much during storage, feel free to add a splash of chicken or vegetable broth to loosen it up!
Can I Substitute the Heavy Cream with a Lighter Option?
Absolutely! You can substitute heavy cream with half-and-half or whole milk for a lighter option. However, keep in mind that the chowder might be a bit less creamy. If using milk, add it slowly and adjust the heat to avoid curdling.
