Chicken and Potato Chowder

This chicken and potato chowder is a 30 minute one pot wonder. It’s like a loaded baked potato in soup form and is so creamy and full of flavor.

If you’ve been around for awhile here for awhile, you know that I have a serious love of soups.  I love a good one pot wonder and soup definitely fits that bill.  

Soup tends to be very adaptable, as well.  You generally can substitute any of the veggies, which is great if either, you don’t happen to have that veggie on hand or if you don’t happen to like a veggie that’s call for in the recipe.

The other great thing about soup is that it almost always freezes well and it’s usually just as easy to make a double batch as it is to make a single.  And it’s always great to have a meal in your freezer ready to go on those busy nights.

This particular soup is delicious pot of comfort food.  The potatoes make everyone happy (who doesn’t love potatoes??), plus their starch helps to thicken the broth and a touch of cream makes it extra rich and creamy.  

And of course, bacon just makes it better.  It’s a hearty meal that’s perfect on those chilly winter nights.  Serve it with a simple salad and some bread and dinner’s ready.

I love adding peas to soup, they add great color and I love the little pop in my mouth.  If you don’t happen to be a pea lover, corn  or even green beans would be a great substitution.  

If you want to top off your steaming bowl of this deliciousness with more that just the bacon, shredded sharp cheddar cheese is a perfect topper.

Continue to Content

Yield: 6

Chicken and Potato Chowder

Print

This chicken and potato chowder is a 30 minute one pot wonder. It's like a loaded baked potato in soup form and is so creamy and full of flavor.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 12 oz bacon, sliced crosswise into strips
• 1 medium red onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp pepper
• 3 tbsp flour
• 2 1/2 cups milk
• 1/2 cup cream
• 2 cups chicken stock
• 3 medium russet potatoes, scrubbed and diced into bite-size pieces
• 1 lbs boneless chicken breasts, cut into bite-size pieces
• 1 cup frozen peas
• 1/3 cup fresh parsley, finely chopped
• shredded sharp cheddar cheese for serving (optional)

Instructions

Cook bacon in a large soup pot over medium heat until crispy, about 8-10 minutes.

Remove bacon and drain on paper towels.

Remove the bacon drippings from the pot and then add 3 tbsp back into the pot.

Add the onion to the pot and saute until tender, about 5 minutes.

Add garlic, thyme, salt and pepper, salute for another minute,

Sprinkle flour over onion mixture, stirring to coat.

Whisk in milk, cream and chicken stock.

Stir in potatoes and cook, covered, over medium low heat, for about 10 minutes, until potatoes are tender.

Stir in chicken and cook for another 10 minutes, covered, until chicken is cooked through.

Stir in peas and cook until heated through, about 1-2 minutes.

Stir in parsley right before serving.

To serve, ladle into soup bowls and top with bacon.