Chicken Potato Chowder

Chicken Potato Chowder
Photo: Blaine Moats
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hrs
14 cups


  • 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


  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

372 Calories
19g Fat
23g Carbs
26g Protein
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.

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