Chicken chowder is a warm and comforting soup that brings a smile to your face. It’s perfect for chilly evenings or when you’re in need of a little comfort food. This creamy dish is packed with hearty vegetables and tender chicken, making it a satisfying meal for the whole family.
Why Make This Recipe
Making chicken chowder is not only easy but also rewarding. With simple ingredients that you might already have in your pantry, it comes together quickly. This recipe is great for using leftover chicken, and it’s also a fantastic way to sneak in some veggies. Plus, who can resist a rich, creamy soup topped with a slice of crusty bread?
How to Make Favorite Chicken Chowder
Ingredients:
- 1 large onion (diced)
- 2 Tbsp salted butter (European-style butter)
- 6 cups chicken broth
- 6 medium carrots
- 4 medium russet potatoes
- 3 cups cooked chicken (chopped)
- 1/4 cup dried parsley
- 2 tsp sea salt
- 1 tsp black pepper
- 4 tsp Paula Deen’s House seasoning
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 16 oz cream cheese (2-8 oz packs)
Directions:
- In a large pot, sauté 1 large diced onion in 2 tablespoons of butter for about 5 minutes or until it becomes translucent.
- While the onion is cooking, peel the 6 medium-sized carrots and 4 russet potatoes. Slice the carrots into 1/8-inch thick rings and cube the potatoes.
- Add the chopped carrots and potatoes to the pot with the sautéed onions, then pour in 6 cups of chicken broth. Bring the mixture to a boil, then reduce to a simmer for 15 minutes, or until the vegetables are tender.
- Once the potatoes are tender, add in 3 cups of chopped cooked chicken, 1/4 cup dried parsley, 2 teaspoons of salt, 1 teaspoon of black pepper, and 4 teaspoons of Paula Deen’s House seasoning. Stir and heat through.
- In a medium bowl, make a slurry by adding 1/2 cup of all-purpose flour and whisking in 2 cups of milk slowly to prevent lumps. Mix until smooth.
- Pour the slurry into the pot and cook for an additional 2 minutes to thicken the soup.
- Finally, stir in 16 ounces of cubed cream cheese until melted and well combined. Serve hot with a crusty baguette.
How to Serve Favorite Chicken Chowder
Serve the chowder warm in bowls. You can garnish it with a sprinkle of fresh parsley for added flavor and color. Pair it with some crusty bread or crackers for a hearty meal.
How to Store Favorite Chicken Chowder
If you have leftovers, let the chowder cool completely before transferring it into an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, but keep in mind that the texture may change slightly when reheated.
Tips to Make Favorite Chicken Chowder
- Use leftover rotisserie chicken for a quicker meal.
- Feel free to swap in your favorite vegetables, like corn or peas.
- For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce.
Variation
You can easily make this chowder healthier by replacing some of the cream cheese with a low-fat option or using almond milk instead of whole milk. Adding in different spices can also change up the flavor profile.
FAQs
1. Can I use frozen vegetables in this chowder?
Yes, you can use frozen carrots and potatoes. Just add them directly to the pot without having to thaw them first.
2. How can I make the chowder thicker?
If you want a thicker chowder, add more flour to the slurry or let the soup simmer longer to reduce it.
3. What kind of chicken is best for this recipe?
Any cooked chicken works great! Rotisserie chicken, grilled chicken, or poached chicken breast are all excellent choices.
Chicken Chowder
Ingredients
Base Ingredients
- 1 large onion (diced) Diced
- 2 Tbsp salted butter (European-style butter)
- 6 cups chicken broth
Vegetables
- 6 medium carrots Peeled and sliced into 1/8-inch thick rings
- 4 medium russet potatoes Peeled and cubed
Main Ingredients
- 3 cups cooked chicken (chopped) Use leftover or rotisserie chicken for convenience
- ¼ cup dried parsley
- 2 tsp sea salt
- 1 tsp black pepper
- 4 tsp Paula Deen’s House seasoning
Thickening Ingredients
- ½ cup all-purpose flour
- 2 cups whole milk
Creamy Finish
- 16 oz cream cheese (2-8 oz packs) Cubed
Instructions
Preparation
- In a large pot, sauté the diced onion in 2 tablespoons of butter for about 5 minutes or until it becomes translucent.
- While the onion is cooking, peel the carrots and russet potatoes. Slice the carrots into 1/8-inch thick rings and cube the potatoes.
Cooking
- Add the chopped carrots and potatoes to the pot with the sautéed onions, then pour in the chicken broth. Bring the mixture to a boil, then reduce to a simmer for 15 minutes, or until the vegetables are tender.
- Once the potatoes are tender, add in the chopped chicken, dried parsley, salt, black pepper, and Paula Deen’s House seasoning. Stir and heat through.
- In a medium bowl, make a slurry by whisking together the flour and slowly adding the milk to prevent lumps. Mix until smooth.
- Pour the slurry into the pot and cook for an additional 2 minutes to thicken the soup.
- Finally, stir in the cubed cream cheese until melted and well combined.
