Recipes and Cooking Chicken Potato Chowder 4.8 (5) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 14, 2015 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Cook Time: 30 mins Total Time: 60 mins Servings: 8 Yield: 14 cups Jump to Nutrition Facts Ingredients 2 tablespoon butter 1 ½ pound skinless, boneless chicken breast halves, cut into bite-size pieces 1 large onion, finely chopped (1 cup) 2 stalks celery, finely chopped (1 cup) 2 medium carrots, finely chopped (1 cup) 6 cup reduced-sodium chicken broth 4 medium russet potatoes, cut into 1/2-inch cubes (4 cups) ¼ cup all-purpose flour ¼ cup butter, softened 2 cup half-and-half or light cream Salt Ground black pepper Crisp-cooked bacon Directions In a 6-quart Dutch oven heat 1 tablespoon of the butter over medium heat until melted. Add the chicken and cook just until browned on the outside, stirring occasionally. Remove from Dutch oven, set aside. In the same Dutch oven, heat remaining 1 tablespoon butter over medium heat until melted. Add onion, celery, and carrots; cook about 5 minutes or until tender, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in potatoes. Simmer, covered, for 10 minutes more or until potatoes are tender. Stir in reserved chicken. In a small bowl combine the flour and 1/4 cup softened butter to make a smooth paste. Stir flour mixture into broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add half-and-half. Cook and stir over medium heat until heated through. Season to taste with salt and pepper. Top each serving with bacon. Print Nutrition Facts (per serving) 372 Calories 19g Fat 23g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 372 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 55% Cholesterol 104mg 35% Sodium 782mg 34% Total Carbohydrate 23g 8% Total Sugars 3g Protein 26g Vitamin C 19.8mg 99% Calcium 110mg 8% Iron 1.8mg 10% Potassium 1000mg 21% Folate, total 41.3mcg Vitamin B-12 0.5mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.