There’s something magical about a steaming bowl of Cheesy Chicken Potato Chowder that just makes everything better. I first fell in love with this recipe during a particularly nasty cold season when my grandma whipped up a batch “to chase away the sniffles.” Turns out she was onto something, the warm broth soothes sore throats, the potatoes give comforting heft, and that melty cheese? Pure happiness in every spoonful.
What makes this chowder special isn’t just its cozy factor (though that’s reason enough!). Packed with protein from the chicken and nutrients from the veggies, it’s secretly a powerhouse meal that keeps you full for hours. Whether you’re fighting off a cold, needing some serious comfort food, or just want an easy one-pot dinner, this Cheesy Chicken Potato Chowder has saved many weeknights in my kitchen.
Print“Cheesy Chicken Potato Chowder Heals in Just 35 Minutes”
A creamy and comforting Cheesy Chicken Potato Chowder packed with flavor and nutrients. Perfect for cold days or when you need a hearty meal.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 cups diced chicken breast
- 3 cups diced potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
Instructions
- Heat butter in a large pot over medium heat.
- Add onions and garlic, sauté until soft.
- Add diced chicken and cook until no longer pink.
- Pour in chicken broth and bring to a boil.
- Add potatoes and simmer until tender.
- Stir in milk, cheese, salt, pepper, and thyme.
- Cook until cheese melts and soup thickens.
- Serve hot.
Notes
- For a keto version, replace potatoes with cauliflower.
- Use low-fat milk and cheese for a lighter option.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Why You’ll Love This Cheesy Chicken Potato Chowder
Let me tell you why this chowder has become my go-to recipe for everything from busy weeknights to sniffle season:
- Comfort in a bowl: That first spoonful of creamy, cheesy goodness with tender chicken and potatoes? Pure happiness. It’s like getting a warm hug from the inside.
- Secretly nutritious: Don’t let the cheese fool you, between the protein-packed chicken and vitamin-rich potatoes, this chowder keeps you full and fueled.
- Cold weather warrior: The steam alone clears your sinuses, while the broth soothes sore throats. Grandma wasn’t wrong about chicken soup’s healing powers!
- One-pot wonder: From chopping to serving, you’re looking at about 40 minutes with minimal cleanup. Now that’s my kind of cooking.
Trust me, once you try this chowder, you’ll understand why my family requests it weekly!
Ingredients for Cheesy Chicken Potato Chowder
Here’s everything you’ll need to make this cozy chowder magic happen. I’ve learned through trial and error that quality ingredients make all the difference here, trust me, it’s worth grabbing the good cheese! I’ve learned through trial and error that quality ingredients make all the difference here, trust me, it’s worth grabbing the good cheese!
- 2 cups diced chicken breast, I like to cut mine into bite-sized cubes (about 1/2 inch) so they cook evenly and are easy to scoop up
- 3 cups diced potatoes, Yukon Golds are my favorite for their creamy texture, peeled or unpeeled (your call!)
- 1 cup shredded sharp cheddar, Don’t use pre-shredded! Block cheese melts so much smoother
- 1/2 cup diced onions, Yellow onions work great, diced small so they melt into the broth
- 2 cloves garlic, minced, Fresh is best here, that jarred stuff just doesn’t give the same flavor punch
- 4 cups chicken broth, Homemade if you’ve got it, but low-sodium store-bought works too
- 1 cup whole milk, The fat helps create that luscious texture, but 2% works in a pinch
- 2 tbsp butter, Unsalted so you control the seasoning
- 1 tsp salt, Start with this, then adjust to taste
- 1/2 tsp black pepper, Freshly cracked adds the best flavor
- 1 tsp dried thyme, Rub it between your fingers first to wake up the oils
See? Nothing too fancy, just good, honest ingredients that come together into something truly special. Now let’s get cooking!
How to Make Cheesy Chicken Potato Chowder
Alright, let’s dive into making this comforting chowder! I’ve made this recipe dozens of times, and I’ve learned a few tricks along the way to get that perfect creamy texture every time. Grab your favorite soup pot, we’re about to create some magic.
Step 1: Sauté the Aromatics
First, melt that butter in a large pot over medium heat. You’ll know it’s ready when it stops foaming. Toss in your diced onions, listen for that satisfying sizzle! Stir them around until they turn translucent, about 3 minutes. Then add the minced garlic (careful not to burn it!) and cook just until fragrant, maybe 30 seconds. That smell? That’s the foundation of flavor right there.
Step 2: Cook the Chicken
Now, add your cubed chicken to the pot. I like to spread it out in a single layer at first to get some nice browning. Don’t stir right away, let it sit for about 2 minutes to develop flavor. Then keep cooking, stirring occasionally, until there’s no pink left, about 5 minutes total. The chicken will finish cooking later, so don’t worry if it’s not completely done yet.
Step 3: Simmer Potatoes
Pour in your chicken broth and crank up the heat to bring it to a boil. Once bubbling, add those diced potatoes and reduce to a gentle simmer. Here’s my secret: cover the pot halfway to prevent too much evaporation while still letting some steam escape. Let it bubble away for about 12-15 minutes until the potatoes are fork-tender but not mushy.
Step 4: Add Creaminess
Time for the good stuff! Reduce the heat to low and stir in the milk. Now, sprinkle in your shredded cheese a handful at a time, stirring constantly to help it melt smoothly. Add the thyme, salt, and pepper last, taste as you go! The chowder will thicken slightly as it cools. Pro tip: let it sit off heat for 5 minutes before serving, the flavors meld beautifully.
Tips for Perfect Cheesy Chicken Potato Chowder
After making this chowder more times than I can count, I’ve picked up some foolproof tricks that’ll take yours from good to “wow!” Here are my can’t-live-without tips:
- Cheese matters: Always shred your own from a block, pre-shredded has anti-caking agents that make sauces grainy. Sharp cheddar gives the best flavor punch.
- Temperature control: When adding dairy, keep the heat low to prevent curdling. If it looks separated, whisk vigorously, it’ll usually come back together.
- Potato prep: Cut them evenly (about 1/2 inch cubes) so they cook uniformly. Too big and they’ll stay crunchy; too small and they’ll turn to mush.
- Broth boost: For extra depth, swap 1 cup broth for beer (nonalcoholic works too) or add a Parmesan rind while simmering.
Remember, great chowder isn’t rushed. Letting it rest 10 minutes before serving makes all the difference!
Variations of Cheesy Chicken Potato Chowder
One of my favorite things about this recipe is how easily it adapts to different diets and tastes. Here are the variations I’ve tested that still deliver that cozy chowder magic:
- Keto dream: Swap potatoes for cauliflower florets, they soak up all that cheesy goodness while keeping carbs low. Just simmer 5 minutes less since they cook faster.
- Lightened up: Use low-fat milk and reduced-fat cheese (I like sharp cheddar for maximum flavor with less fat). You’ll still get that creamy texture without the guilt.
- Spice lover’s twist: Add a pinch of cayenne or smoked paprika with the thyme for a subtle kick. My husband swears by tossing in diced jalapeños with the onions!
The beauty? No matter how you tweak it, this chowder stays comforting and delicious. What’s your favorite way to make it?
Serving Suggestions for Cheesy Chicken Potato Chowder
Oh, let me tell you how we love to serve this chowder in my house! A big bowl absolutely stands on its own, but I always pull out some crusty sourdough for dunking, those golden edges soaking up the cheesy broth? Heaven. When we’re feeling fancy, a simple arugula salad with lemon dressing cuts through the richness perfectly. For heartier appetites, add a grilled cheese sandwich (yes, we double down on cheese sometimes!). And don’t forget the toppings, extra shredded cheese, crispy bacon bits, or fresh chives make it feel extra special.
Storage & Reheating Instructions
Here’s the good news, this Cheesy Chicken Potato Chowder tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow, warm it gently over medium-low heat, stirring frequently to prevent the dairy from separating. If it seems too thick, just stir in a splash of milk or broth to bring it back to that perfect creamy consistency. Pro tip: Never boil reheated chowder, it’ll make the cheese grainy!
Nutritional Information
Now, let’s talk numbers, but remember, these are estimates based on my exact ingredients. Your Cheesy Chicken Potato Chowder might vary slightly depending on cheese brand, potato size, or whether you lick the spoon (no judgment here!). Per generous 1-cup serving, you’re looking at about 320 calories, 22g protein, and 12g fat. The potatoes give you 3g fiber and vitamin C, while that chicken packs a protein punch. It’s comfort food you can feel good about, just maybe go easy on the second helping of crusty bread!
Frequently Asked Questions
I get asked about this Cheesy Chicken Potato Chowder all the time, here are the questions that pop up most often in my kitchen and from readers. These answers come straight from my own trial-and-error (and a few happy accidents)!
Can I Make Cheesy Chicken Potato Chowder Keto-Friendly?
Absolutely! Swap the potatoes for cauliflower florets, they’ll give you that same satisfying texture while keeping carbs low. Just remember to cook them about 5 minutes less than potatoes since they soften faster. I like to roast the cauliflower first for extra flavor, but straight in the pot works too!
How Long Does This Chowder Last in the Fridge?
Stored properly in an airtight container, your chowder will stay delicious for about 3 days. The flavors actually get better as they mingle! If you see it getting too thick, just stir in a splash of broth when reheating. Pro tip: Write the date on the container lid, it disappears faster than you’d think!
Can I Freeze Cheesy Chicken Potato Chowder?
You can, but be warned, dairy-based soups can get grainy when frozen. If you must freeze it, leave out the milk and cheese, freeze the base, then add fresh dairy when reheating. The texture won’t be quite as creamy, but it’ll still taste wonderful on a cold night!
Nothing makes me happier than hearing how this chowder turns out in your kitchen! Did your kids go back for seconds? Did it cure someone’s cold? Snap a photo of your steaming bowl (cheese pull optional but encouraged!) and share your story in the comments below. Your tips and tweaks might just become someone else’s new favorite version!