Creamy Chicken Chowder with Cream Cheese
A thick, satisfying chicken chowder with carrots, potatoes, shredded chicken, and melted 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.
Notes
Substitutions: Use cooked turkey or leftover roasted chicken. Yukon gold potatoes hold their shape better.
Tips: Cut the vegetables evenly and keep the heat low after adding the cream cheese.
Storage: Refrigerate for 3 to 4 days and reheat gently to 165 degrees F. Freezing is not recommended.