Creamy Potato Chicken Chowder

Name: Creamy Potato Chicken Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups diced potatoes; 1 cup cooked chicken, shredded; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 1 tablespoon butter; Salt and pepper to taste; Chopped parsley for garnish; Bacon bits for garnish (optional)

Highlighted under: Hearty Delights

I love cozy, comforting dishes, and this Creamy Potato Chicken Chowder is one of my favorites. The creamy consistency mixed with hearty potatoes and tender chicken makes it an instant hit at the dinner table. It's not just a recipe; it's a warm hug in a bowl, especially on chilly days. I usually serve it with crusty bread on the side, and the whole family gathers around to enjoy it. Trust me; once you try this chowder, you’ll want to make it a regular part of your meal rotation!

Created by

Olivia Barrett

Last updated on 2026-02-15T07:37:36.693Z

When I first made this chowder, I was amazed by how quickly it turned into a family favorite. The combination of sautéed onions and garlic releases amazing flavors, creating a base that makes the chowder irresistible. Adding the chicken and potatoes brings the heartiness that we crave, and I usually add a touch of cream at the end for a velvety texture. You’ll find that this chowder is not only filling but also incredibly satisfying.

One trick I’ve learned is to let the chowder sit for a few minutes before serving; the flavors meld together beautifully during that time. I also like garnishing it with some crispy bacon bits and fresh parsley to elevate the presentation. It’s little touches like these that really make this chowder special and enjoyable for everyone!

Why You Will Love This Recipe
Creamy texture that warms you from the inside out
Hearty chicken and potatoes make it a filling meal
Perfectly seasoned and easy to prepare

Mastering the Texture

The creamy texture of this chowder is a key component that elevates its comfort food status. To achieve that velvety consistency, it's essential to use heavy cream, which adds richness without overpowering the other flavors. If you're looking for a lighter option, half-and-half can be substituted, but be wary that this may reduce the creaminess. Remember to add the heavy cream towards the end of cooking to prevent it from curdling.

Another tip for enhancing texture is to choose your potatoes wisely. Russet potatoes are the most common choice because they break down and create a thicker chowder. Alternatively, Yukon Gold potatoes provide a creamier texture and a slightly buttery flavor. Regardless of your potato choice, ensure they are diced evenly for consistent cooking; aim for 1-inch cubes for the best balance between tenderness and bite.

Garnishes and Serving Suggestions

Serving this chowder with garnishes not only enhances its flavor profile but also adds visual appeal. Fresh parsley is a classic choice; its bright color and freshness contrast beautifully with the creamy soup. For an added crunch and smoky flavor, try sprinkling crispy bacon bits on top. You can either fry bacon until crisp or use pre-packaged bacon bits if you're short on time, but fresh cooked bacon is always my preference for a homemade touch.

Pairing this chowder with crusty bread, such as sourdough or a crusty baguette, creates a satisfying meal experience. The bread can be used to soak up the chowder, making each bite a delightful combination of flavors. If you're feeling a bit adventurous, consider adding shredded cheese like sharp cheddar on top before serving—a melt-in-your-mouth addition that takes comfort food to another level.

Ingredients

Chowder Ingredients

2 cups diced potatoes
1 cup cooked chicken, shredded
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 tablespoon butter
Salt and pepper to taste
Chopped parsley for garnish
Bacon bits for garnish (optional)

Instructions

Sauté Aromatics

In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

Add Potatoes and Broth

Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Cook for about 15 minutes or until the potatoes are tender.

Incorporate Chicken and Cream

Add the shredded chicken and heavy cream to the pot. Stir well, and let the chowder simmer for another 5 minutes. Season with salt and pepper to taste.

Serve and Garnish

Ladle the chowder into bowls and garnish with chopped parsley and bacon bits if desired. Serve hot with crusty bread.

Pro Tips

For an extra depth of flavor, consider adding some corn or celery to the chowder while it simmers.

Storage and Make-Ahead Tips

This chowder makes for excellent leftovers! Store it in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stove over medium-low heat to prevent curdling. If the chowder thickens too much, simply add a splash of chicken broth or additional cream to reach your desired consistency. Avoid microwaving if possible, as this often leads to uneven heating and a less desirable texture.

If you're planning to make the chowder ahead of time, you can prepare it up to the step where you add the cream. Store the chowder (without cream) in the refrigerator for 1-2 days or freeze it for longer storage, up to 3 months. When you’re ready to enjoy it, simply thaw and gently reheat on the stove, stirring in the heavy cream just before serving to ensure optimal creaminess.

Variations to Consider

There are countless ways to customize this chowder to suit your taste. For a bit of spice, you can add diced jalapeños or a pinch of cayenne pepper when cooking the onions and garlic. If you prefer a smokier flavor, try incorporating smoked paprika or even adding some chipotle in adobo for a deeper complexity. These variations can make each batch unique and cater to different flavor preferences.

Additionally, you can easily transform the chowder into a vegetable version by replacing the chicken with beans or lentils and loading it up with extra veggies like corn, carrots, or celery. This not only enhances the nutritional value but also provides a colorful presentation, making it a delightful option for vegetarian diners or those looking to cut back on meat.

Questions About Recipes

→ Can I use canned potatoes instead of fresh ones?

Yes, canned potatoes can work in a pinch, though fresh ones will give the chowder better texture.

→ Is it possible to make this chowder ahead of time?

Absolutely! You can prepare it a day in advance. Just reheat gently on the stove before serving.

→ Can I substitute the heavy cream?

You can use half-and-half or milk, but the chowder will be less creamy.

→ How long can I store leftovers?

Leftover chowder can be stored in the fridge for up to 3 days. Make sure to reheat thoroughly before enjoying.