Creamy chicken chowder is the kind of soup that makes a cold evening feel better, and this version gets there with ingredients you probably already have. Tender carrots and potatoes simmer in chicken broth, shredded chicken adds protein, and cubed cream cheese melts into a thick, velvety base.
It is a great way to use leftover or rotisserie chicken, and the whole pot comes together in about 50 minutes. Serve it with crusty bread and you have dinner for six.
Table of Contents
Why This Creamy Chicken Chowder Recipe Works
A flour and milk slurry thickens the soup without a separate roux, so you skip a step and still get a smooth, spoon coating texture. The cream cheese goes in last, which keeps it from separating and gives the chowder a rich, slightly tangy finish.
The vegetables are cut small and even, so they soften at the same pace and every spoonful has a bit of everything. Garlic powder, onion powder, and paprika replace pre mixed seasoning salt, which keeps you in control of the salt level.
Ingredients for Creamy Chicken Chowder
- 1 large onion, diced
- 2 tbsp salted butter
- 6 cups low sodium chicken broth
- 6 medium carrots, peeled and sliced into 1/8 inch rings
- 4 medium russet potatoes, peeled and cubed
- 3 cups cooked chicken, chopped
- 1/4 cup dried parsley
- 1/2 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 cup all purpose flour
- 2 cups whole milk
- 16 oz cream cheese (two 8 oz blocks), cubed and softened
Chicken. Rotisserie chicken is the shortcut, but any leftover roasted or poached chicken works. Chop it into bite size pieces.
Potatoes. Russet potatoes break down slightly and thicken the broth. Yukon golds hold their shape better if you prefer distinct cubes.
Cream cheese. Soften the cubes first so they melt smoothly. Full fat cream cheese gives the ideal texture.
Broth. Low sodium chicken broth keeps the soup from getting too salty once the chicken and cream cheese go in.
Seasoning. Paprika adds mild warmth and color, and garlic and onion powder fill in savory depth.
How to Make Creamy Chicken Chowder
1. Saute the onion. Melt the butter in a large pot over medium heat. Cook the diced onion for about 5 minutes, until soft and translucent.
2. Simmer the vegetables. Add the carrots, potatoes, and broth. Bring to a boil, then reduce the heat and simmer for 15 minutes, until a fork slides easily into the potatoes.
3. Add the chicken and seasoning. Stir in the chicken, parsley, salt, pepper, garlic powder, onion powder, and paprika. Heat for 3 minutes.
4. Make the slurry. Whisk the flour and milk in a bowl until completely smooth, adding the milk slowly so there are no lumps.
5. Thicken the soup. Pour the slurry into the pot, stirring, and simmer for 2 minutes, until the soup coats the back of a spoon.
6. Melt in the cream cheese. Reduce the heat to low and stir in the cream cheese cubes until melted and smooth. Taste and add salt if needed.
How to Serve Creamy Chicken Chowder
Ladle the chowder into bowls and serve it with crusty bread such as crusty Classic baguettes or soft Crusty bread loaves. If you like corn in your soup, compare this recipe with chicken corn chowder with potatoes, and for another warm dinner try creamy parmesan chicken and rice soup.
How to Store and Reheat Creamy Chicken Chowder
Cool the chowder within 2 hours and refrigerate it in an airtight container for 3 to 4 days. Reheat gently over low heat on the stove, stirring often, and add a splash of milk or broth if it has thickened. Bring the soup to 165 degrees F before serving. Freezing is not recommended, because the potatoes turn grainy and the cream cheese can separate when thawed.
Tips and Variations for Creamy Chicken Chowder
Cut evenly. Slice the carrots thin and cube the potatoes about the same size so they finish together.
Add the milk slowly. Pour the milk into the flour a little at a time to prevent lumps.
Keep the heat low. Once the cream cheese goes in, do not boil the soup, which can make it grainy.
Use rotisserie chicken. Remove the skin and shred the meat while the vegetables simmer.
Check the temperature. Soup with chicken should reach 165 degrees F, the safe temperature for poultry on the FDA safe minimum temperature chart.
Add corn. A cup of frozen corn stirred in with the chicken adds sweetness.
Thin if needed. Stir in a little extra broth or milk for a thinner soup.
Finish with herbs. Top each bowl with fresh parsley or chives.
Frequently Asked Questions About Creamy Chicken Chowder
What is the difference between chowder and soup?
Chowder is a thick, chunky soup, traditionally made with potatoes and dairy. This recipe follows that style.
How do I thicken creamy chicken chowder?
The flour and milk slurry does most of the work. For a thicker bowl, simmer a minute or two longer, or mash a few potato cubes against the side of the pot.
Can I make creamy chicken chowder in a slow cooker?
Yes. Cook the onion first, then combine the vegetables, broth, and chicken on low until the vegetables are tender, and stir in the slurry and cream cheese at the end.
Can I use raw chicken?
Yes. Simmer boneless chicken in the broth until it reaches 165 degrees F, then shred it and return it to the pot.
Why is my creamy chicken chowder too thin?
The slurry needs 2 minutes at a simmer to thicken. If it is still thin, whisk a little extra flour with cold milk and stir it in.
Creamy Chicken Chowder with Cream Cheese
Equipment
- Large pot
- Whisk
- medium bowl
Ingredients
Main Ingredients
- 1 large onion diced
- 2 tbsp salted butter
- 6 cup low sodium chicken broth
- 6 medium carrots peeled and sliced into 1/8 inch rings
- 4 medium russet potatoes peeled and cubed
- 3 cup cooked chicken chopped, rotisserie works well
- ¼ cup dried parsley
- ½ tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ cup all purpose flour
- 2 cup whole milk
- 16 oz cream cheese two 8 oz blocks, cubed and softened
Instructions
Cooking
- Saute. Cook the onion in the butter over medium heat for 5 minutes, until soft.
- Simmer. Add the carrots, potatoes, and broth. Boil, then simmer for 15 minutes, until tender.
- Season. Stir in the chicken, parsley, salt, pepper, garlic powder, onion powder, and paprika. Heat for 3 minutes.
- Make the slurry. Whisk the flour and milk until smooth.
- Thicken. Stir the slurry into the pot and simmer for 2 minutes.
- Finish. Reduce the heat to low and stir in the cream cheese until melted and smooth.
