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, shredded chicken; 1 cup corn (fresh or frozen); 1 small onion, diced; 2 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 2 tablespoons butter; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Hearty Favorites

I absolutely love making creamy potato chicken chowder, especially during chilly evenings. This comforting dish combines tender chicken, hearty potatoes, and a rich, velvety broth that warms the soul. As I stir in the creamy elements, the aroma fills the kitchen, inviting everyone to gather around. It's the kind of meal that brings comfort and joy, perfect for sharing with family or enjoying on a cozy night in. The balance of flavors and textures creates a delightful experience in every spoonful!

Created by

Vanessa Doyle

Last updated on 2026-02-15T03:45:35.874Z

When I first tried my hand at making chowder, I was pleasantly surprised at how easy it was to combine a few simple ingredients into something so satisfying. Using fresh herbs and spices elevates the flavors, making each bite a delight. I also love adding a splash of lemon juice right before serving, which gives a lovely brightness that cuts through the creaminess.

Over time, I've tweaked the recipe to achieve the perfect consistency—rich but not overly thick. The secret is to blend a portion of the soup and mix it back in, creating a creamy texture without overdoing the dairy. It's a trick I now swear by!

Why You'll Love This Recipe
The perfect harmony of creamy texture and hearty ingredients
A delightful blend of flavors that warms your heart
Quick and easy to make, perfect for busy weeknights

Building Layers of Flavor

The key to a deeply flavorful chowder lies in how the ingredients are introduced and cooked. When you sauté the onion and garlic in butter, you not only soften them but also enhance their natural sweetness. Make sure to cook them until the onion becomes translucent, which usually takes about 3-4 minutes. This step lays a flavorful foundation for the entire dish, as the aromatics infuse the broth as it simmers.

After adding the potatoes and broth, allow them to cook until the potatoes are tender but still hold their shape, approximately 15 minutes. You can tell they are ready when they can be easily pierced with a fork. This retains the texture, avoiding mushy pieces that can disrupt the chowder's balance. Remember not to skip bringing the mixture to a boil before lowering the heat; this quick temperature change kickstarts the cooking process.

Perfecting the Creamy Consistency

Adding the heavy cream is a crucial step that transforms this chowder into a creamy delight. To achieve the best texture, pour the cream slowly while stirring, allowing it to meld seamlessly with the broth. If you prefer a lighter version, you can substitute the heavy cream with half-and-half, but the chowder's richness will be slightly reduced. The mixture should be heated until just warmed through; avoid boiling it again, as this could curdle the cream.

Consider using a handheld blender briefly for a creamier consistency, especially if you enjoy a smooth chowder. Just pulse the mixture 2-3 times, ensuring some potato chunks remain for texture. This technique makes for a heartier dish without losing the comforting feel. Finally, a sprinkle of fresh parsley not only adds color but also a pop of freshness that brightens each bite.

Ingredients

Gather these ingredients for a delicious chowder!

For the Chowder

2 cups diced potatoes
1 cup cooked, shredded chicken
1 cup corn (fresh or frozen)
1 small onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 tablespoons butter
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Follow these steps for a perfect chowder!

Sauté the Vegetables

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

Add the Potatoes and Broth

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

Incorporate Chicken and Corn

Add the shredded chicken and corn to the pot. Stir well and cook for an additional 5 minutes.

Finish with Cream

Pour in the heavy cream and stir to combine. Season with salt and pepper to taste. Let it heat through for a couple of minutes.

Serve

Ladle the chowder into bowls, garnish with fresh parsley, and enjoy warm!

Pro Tips

For a heartier chowder, add some diced carrots or celery. You can also substitute the heavy cream with half-and-half for a lighter version.

Ingredient Substitutions

While this chowder features diced potatoes as a staple ingredient, you can easily substitute them with sweet potatoes for a slightly sweeter flavor and a nutritional boost. Additionally, if you have leftover turkey from a holiday meal, it works beautifully in place of chicken, providing a rich, festive taste that complements the corn and cream.

For those looking for a lower-carb alternative, feel free to swap the potatoes for cauliflower. Simply dice and cook it in the same way; it will provide a similar creaminess without the starch. Just be cautious of cooking time, as cauliflower cooks faster than traditional potatoes.

Storage and Reheating Tips

This chowder stores well, making it an excellent option for meal prep. After it cools completely, transfer it to an airtight container and refrigerate for up to 3 days. For longer storage, freeze the chowder in freezer-safe containers for up to 3 months; however, note that cream-based soups can sometimes separate when thawed, so a good stir after reheating should help reincorporate the ingredients.

When you're ready to enjoy your chowder again, reheat it gently over medium heat on the stovetop. Stir occasionally to prevent sticking or burning, and add a splash of chicken broth or water if the consistency is too thick after refrigeration or freezing. This keeps it creamy and delicious, ready to warm your soul once more.

Questions About Recipes

→ Can I make this chowder in advance?

Yes, you can prepare the chowder a day ahead. Just reheat gently on the stove and add a little extra cream if needed.

→ What kind of potatoes work best for chowder?

I recommend using Yukon Gold or Russet potatoes as they become tender and creamy when cooked.

→ Can I freeze leftovers?

While chowder can be frozen, the cream may separate upon thawing. It's better to freeze it without the cream and add that when reheating.

→ What can I substitute for chicken?

You can easily substitute turkey or even use vegetables like mushrooms for a vegetarian option.