New recipes

Chicken and potato chowder recipe

Chicken and potato chowder recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

The simple, delicious flavours of this soup will make it popular with all the family. Try it for lunch at the weekend, served with plenty of crusty bread and fresh fruit to follow.

28 people made this

IngredientsServes: 4

  • 1 tbsp extra virgin olive oil
  • 2 lean smoked back bacon rashers, rinded and finely chopped
  • 1 chicken thigh, about 140 g (5 oz), skinned
  • 2 onions, finely chopped
  • 500 g (1 lb 2 oz) potatoes, peeled and diced
  • 750 ml (1¼ pints) chicken stock, preferably home-made
  • leaves from 4 sprigs of fresh thyme or ½ tsp dried thyme
  • 300 ml (10 fl oz) semi-skimmed milk
  • salt and pepper
  • chopped parsley, or a mixture of chopped parsley and fresh thyme, to garnish

MethodPrep:15min ›Cook:55min ›Ready in:1hr10min

  1. Heat the oil in a large saucepan. Add the bacon, chicken and onions, and cook over a low heat for 3 minutes. Increase the heat and cook for a further 5 minutes, stirring the ingredients occasionally and turning the chicken once, until the chicken is pale golden.
  2. Add the potatoes and cook for 2 minutes, stirring all the time. Pour in the stock, then add the thyme and seasoning to taste. Bring to the boil. Reduce the heat, cover the pan and leave to simmer for 30 minutes.
  3. Using a draining spoon, transfer the chicken to a plate. Remove and chop the meat and discard the bone. Return the chicken to the soup. Stir in the milk and reheat the soup gently without boiling.
  4. Ladle the soup into bowls and garnish with chopped parsley or parsley and thyme. Serve at once.

Recently viewed

Reviews & ratingsAverage global rating:(2)

Reviews in English (4)

Something else.Maybe someone (site editors) should change the cooking time? 55 days is a bit much, don't you think? Such an obvious error should have been seen in editing. Or are we supposed to raise our own chickens for this soup-02 Nov 2010

Absolutely gorgeous soup, i did a couple of changes, i added a carrot and before i put the chicken back in i pureed the soup slightly to help thicken-05 Sep 2012

by Eternal41269

Altered ingredient amounts.I've made this about 3-4 times, each time I've never made it with bacon, although I plan to try it when I remember to get some in! Also as I only cook for two I tend to use less potatoes.-17 Feb 2010


Recipe Summary

  • 2 boneless, skinless chicken breasts (12 ounces total), cut into cubes
  • Salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1 medium onion, coarsely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups homemade or low-sodium store-bought chicken stock
  • 1/2 pound red potatoes, cut into 1/2-inch cubes
  • 2 1/2 cups whole milk
  • Pinch of ground nutmeg
  • 3/4 cup frozen corn kernels, thawed
  • 3/4 cup frozen peas, thawed

Season chicken with salt and pepper. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add chicken cook until golden brown, 2 to 3 minutes. Transfer to a bowl.

Add remaining tablespoon oil to same pan over medium-low heat. Add onion and garlic season with salt. Cook, stirring often, 5 minutes. Sprinkle in flour cook, stirring, 1 minute. Slowly stir in stock until incorporated add potatoes. Bring to a boil reduce heat. Simmer until potatoes are tender, 10 to 12 minutes.

Stir in milk and nutmeg. Simmer, stirring occasionally, until thick, 3 to 5 minutes. Add reserved chicken, corn, and peas simmer until chicken is cooked through, 5 to 7 minutes. Season with salt and pepper. Serve immediately.


3 cups chicken broth
2 cups peeled and diced potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup butter
1/3 cup flour, more if you prefer a thicker chowder
2 cups milk
2 cups shredded sharp Cheddar cheese
2 cups diced cooked chicken

In a 4 quart saucepan, bring chicken broth to a boil. Reduce heat add potatoes, carrots, celery, onions, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender.

Meanwhile, melt butter in a medium saucepan add flour and mix well. Gradually stir in milk. Cook over low heat until slightly thickened. Stir in cheese and cook until melted.

Add to broth along with chicken. Cover and stir over low heat until heated through.


Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Chicken Potato Chowder

This chicken potato chowder is hearty thanks to large amounts of grilled chicken and potatoes. It&rsquos tasty thanks to some bacon. I just couldn&rsquot resist adding bacon to this chowder.

I like my soup and chowder to be on the thin side &ndash if you are a fan of thick chowder, you could add a little cornstarch to the liquid to thicken it up. You could also decrease the amount of broth/stock by up to 1 cup.

If you don&rsquot have leftover grilled chicken, cook about one and a half pounds of chicken breast to make this chowder recipe. You could also use rotisserie chicken &ndash I bet that would be really tasty!

Also, I used red potatoes with the skin on we scrub them really well with a brush and then chop them up. You could use any potatoes that you like &ndash that is just my favorite kind in chowder.


  • 1 whole small chicken (about 3 pounds)
  • 3 medium onions, divided (1 halved, 2 finely chopped)
  • 4 stalks celery, divided (2 halved, 2 finely chopped)
  • 2 bay leaves
  • 10 black peppercorns
  • 8 sprigs thyme (4 left whole, leaves removed from 4 and chopped)
  • 2 teaspoons olive oil
  • 8 ounces bacon finely chopped
  • 1/3 cup all-purpose flour
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch cubes (about 1 quart)
  • 2 cups fresh or frozen corn kernels
  • 1/2 cup heavy cream
  • Kosher salt and fresh ground black pepper
  • Handful chopped parsley

Place chicken in large Dutch oven. Add halved onion, halved celery stalks, bay leaves, peppercorns, and 4 sprigs thyme. Add just enough water to cover (about 3 quarts). Bring to boil over high heat, reduce to a bare simmer, cover, and cook until chicken is falling off the bone, about 1 hour.

Carefully remove chicken from stock and set aside until cool enough to handle. Remove meat, then return bones to pot. Continue to simmer stock for 1 more hour. Meanwhile, shred chicken, place in a medium boil, add 1 ladle of stock, and refrigerate until ready to use.

After 1 hour, strain stock and let sit 15 minutes. Skim fat from top, then measure. You should have about 6 to 7 cups. If more, gently simmer to reduce. If less, add water to reach at least 6 cups.

In empty stockpot, heat oil and bacon over medium heat. Cook, stirring, until bacon is crispy and fat is rendered, about 10 minutes. Transfer bacon to paper towel-lined plate.

Add chopped onions, chopped celery, and 1/2 teaspoon salt to pot. Cook over medium heat until vegetables are softened, 6 to 8 minutes. Add flour and cook until pale golden blond, about 1 minute. Whisk in stock in a thin steady stream until fully incorporated. Add potatoes and season to taste with salt and pepper. Bring to a simmer and cook until potatoes are barely tender, about 10 minutes.

Add corn and chopped thyme. Cook until corn is just tender, about 3 minutes. Stir in shredded chicken, bacon, and cream to heat through. Season to taste, sprinkle with parsley, and serve.


Creamy Chicken and Potato Chowder

This comforting chicken chowder is packed with vegetables including potatoes, chard and corn. It’s guaranteed to warm you up even on the coldest of days.

There are few terms more accurately descriptive than “Polar Vortex”. It does just what it says on the tin (i.e., freeze your goddamn buns off). We are in the middle of one right now and it’s freaking cold outside. And because we have an old house, it’s pretty cold inside too.

And since Matt and I mostly work from home, you can see why we’re desperate for a hot, nourishing, tasty lunch. Luckily this soup is exactly what the doctor (and freezing film editor) ordered. We were inspired by a version of this soup from Bob’s Mountain Deli around the corner from us in Beacon. We look forward to them making this soup for our lunch orders every winter, but some days you just don’t want to leave the house. So this is our version.

Loads of vegetables make this creamy chicken chowder special.

I love chowder-type soups, but they can often be a little bland, both in flavor and looks. Many recipes use a lot of cream, white potatoes, white chicken and not much else. With this version, I really wanted to freshen and lighten it up a bit by adding lots of fresh vegetables. Instead of cream, we use a combination of milk, stock and my favorite secret ingredient for adding body to any creamy dish, cream cheese. You probably know this already but if you want to make a quick, easy cream sauce – cream cheese is your friend. Gently melt a few tablespoons of it (or its lower fat cousin, Neufchâtel) and you have an instant, thick sauce that you can flavor in multitudes of ways. It’s magic.

Note: we do use a little flour (in a roux) for extra thickening, but it you want a Gluten Free version of this soup, leave out the flour and add a little extra cream cheese until the soup has the consistency you like. You can also use corn starch or potato starch slurry (starch mixed with a little liquid) but add just a little at a time because the texture can be a little gelatinous.

A creamy soup that uses no cream? Yes, it’s possible.

Potatoes are pretty much a chowder must-have, but instead of the more common russets, we recommend using waxy red-skinned potatoes. The term “waxy” means that this type of potato is high-moisture and low starch, which allows it to hold its shape when cooked. They’re my favorite choice for soups and stews because they don’t get mushy and fall apart and they have a smooth, silky texture. This is especially important if you plan to have leftovers that will need to be reheated several times (which I always hope I do).

Aside from the standard onions, carrots and celery, we also add sweet corn and a few handfuls of chard. Chard is one of my favorite greens and we cook with it just about every week (but any leafy green would work, including kale and spinach). It adds just the right amount of vitamin-packed vegetable flavor, without overpowering the creamy soup base.

We actually used the last of our leftover Thanksgiving turkey but any precooked chicken or turkey would work well. This is a great use of a rotisserie chicken, leftover Thanksgiving or Christmas turkey or an extra couple of chicken breasts you might find. White or dark meat works equally well, though discard any skin before shredding the meat.

Creamy Soup with Rustic Bread


Added by

I love it. Have not made it yet, but have eaten it at an Amish restaurant. I will make it myself.

I have not tried this recipe yet but it seems a lot easier than some of the other Corn Chowder Recipes I have tried in the past! One thing I have added to my Corn Chowder recipes in the past was cut-up cooked chicken, bacon and try some red or green bell pepper chopped up or sliced into strips! I would sautee that with the onions! Using the bacon grease instead of the butter would add more flavor and crunch! I would definitely recommend that and I am going to try making this recipe in a week or two! Thanks!

This recipe was fantastic. Very easy and quick! Its great on a cold night!! I will be making this again:)

Can I use skim milk and if so do I use more flour?

Very nice, hearty soup for a chilly autumn evening. The only change I made was to add some black pepper.

I made this soup tonight and it was very good. I didn't include the corn since it was not listed on the ingredients list (I left it off my shopping list) but I did include some bacon. It came out great! I def will be making it again. It would have been nice if the recipe was written more clearly so there would have been any guess work. examples - corn not listed as ingredient, how much water, when to add the onions and salt.

This is very delicious. Had it for supper tonight. Perfect for 2 people.

Good, quick recipe, except corn is not mentioned in the ingredients list.

No, but the amount is given in the directions

My husband and I both loved this. I added extra salt (1 tsp not enough) and some left over baked ham. Did use onions-just added with celery and potatoes. Also sprinkled some shredded cheese over it in our bowls. Will definitely make again.

this soup was INCREDIBLE. IT was so easy to prepare and just delicious. Very filling and tasty. 5 stars.

I liked this recipe, but I found it did not have enough corn taste. I added vegetarian chicken stock and additional corn. I think next time I will add a can of cream style corn.

When I made this recipe, I didn't use the butter. Instead I fried some bacon (cut up small for garnish) and took 3 Tbs. bacon fat in place of the butter. Then you get the yummy bacon flavor and crunchy bacon bits for topping. This was super. I really loved this recipe.

Just a note about this recipe. I haven't made it yet, but the amount of corn and the when and where are left out of the recipe.

Read the directions. It's listed there. However, the recipe doesn't mention the optional onion (which could either be added with the celery or sauteed in the butter before adding the flour).

Turned out great easy to make and very good comfort food

Amish Corn Potato Chowder - where's the corn? Not listed as an ingreidient.

: Look in the directions, it's listed there. While this is not properly formatted, you should always read the entire recipe before starting for just that reason.

The recipe calls for "cooked corn". would this be whole kernel corn or cream style corn, or does it make a difference. I am ready to cook so will use cream style.

Awesome. Is like getting a peace of Heaven, Truely Delicious! A keeper!

I see that you boil the vegtables but once they are tender, how much water do you use for the soup? (App. how many cups)? I don't see it listed.

Renata - look at the directions. It calls for 2 cups corn. cdkitchen gurus? can that be added to the ingredients list?

The recipe is for "Corn" chowder, yet it does not call for Corn in the ingredients list. How much am I supposed to use?

This recipe is awesome. My fiance and his 6 year-old nephew love it. They even both agree that it is better than Grandma's. L.Ellis Enid, OK

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.


Cheesy Chicken and Potato Chowder

Yesterday I had a sick day. I wasn’t particularly sick, just not feeling my best, and so pushed aside my to-do list and remained in pajamas for the large majority of the day. On a recent Saturday I had spent all day cooking and strapped to my camera, so a day “off” was long overdue.

As the rain beat against the house and weather waged war outside, I stayed in, snuggled up with a huge, soft blanket and a good movie, and just stopped being productive for a moment… or maybe many moments… which turned into a few hours. These are the occasional joys of being self employed!

But eventually, being lazy and boring got very… well, boring, and I popped over to my desk to answer some emails. Then (after catching a glimpse of myself in the mirror – yikes) traded the soft pj’s for a pair of snug Levi’s and ran a brush through my hair. Success! I was actually making something of this day!

Yes, in this case, a good hairbrush-ing was an accomplishment, people.

After tying up a few loose ends left throughout the day and checking off some more to-do’s, I was feeling a bit more pep in my step! Sometimes it just takes some recharging and relaxing to get you going again. Or, in my case, chocolate and fuzzy socks and a so-bad-it’s-good Kate Hudson flick.

For my final act, I decided to whip up this simple, comforting chicken potato chowder with a bunch of pantry staples, fresh veggies and a leftover chopped up rotisserie chicken. Hearty and full of homemade goodness, this soup was absolutely perfect for a gloomy day and smelled amazing as it bubbled on the stovetop. Every creamy, cheesy spoonful was like getting a big grandma hug from the inside… and you know that’s gotta be good!

I’ll be simmering and slurping up this chowder all winter long, especially since it’s so easy and we always have the ingredients to make it on the fly. I know you and your family will love it, too!


Preparation

Step 1

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.

Bring to a boil reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.


Whats the difference between chowder and soup?

Chowder is basically a thick, chunky variety of soup. Most popular chowders are made with seafood, but you can really add anything to them. They usually have a creamy base but in some parts of the world, they are also made with tomatoes.

When I made this Instant Pot chicken potato corn chowder, I actually didn’t offer any to Denver because he’s always said no to corn in soup. So I ate some and the rest went into the refrigerator for lunch the next day. But he’s the one who edits all the videos we make, and guys, there were questions. So many of them. About why he wasn’t given any and how I keep all the good stuff to myself. So tonight, the man got home from work, and he was served – you’re right – this Instant Pot chicken potato corn chowder with extra bacon on top and all was well again.