Cold weather is coming and this creamy chicken potato chowder is the perfect easy meal for this time of year! It’s easy to make (uses a rotisserie chicken from the grocery store), can feed a crowd, and is wonderfully hardy.
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This soup is also great for a rainy day!
Take a look below at how to whip up a comforting pot of this chowder yourself. I’m sure your family will love it!
Chicken Potato Chowder
Ingredients needed:
2 lbs. of white potatoes, cleaned and cut into cubes
3 Tbsp all-purpose flour
1 qt chicken stock
¾ cup half and half
2 cups of shredded cheddar cheese (I like sharp)
1 pound of bacon, cooked crisp
½ cup of chives, chopped fine
2 cans of golden sweet corn
1 rotisserie chicken, shredded (or use leftover chicken or turkey even)
1 cup of 2% milk
Salt and pepper to taste
Directions:
1. In a large soup pot, add your chicken stock, half and half, and milk. Keep on a low heat.
2. You can now add the potato cubes, and allow them to simmer until softened. A one inch or less cube is the ideal size, as they will cook quickly.
3. While the potatoes are cooking, cook your bacon in another pan, reserving the grease as you do. Set the bacon aside to drain further.
4. Mix the grease and the flour into a gravy before adding it to the soup mixture. This is the trick to some really excellent flavor!
5. Add the corn, shredded rotisserie chicken, and bacon to the soup pot. Continue to heat on a medium heat so the potatoes continue to cook and the ingredients continue to mingle. Continue stirring so the ingredients to do not stick to the bottom of your pot.
6. Add in the two cups of cheese, chopped chives, and salt and pepper to taste. Give the chicken corn chowder a good stir so the ingredients are well mixed.
You can serve your chicken potato chowder with a topping of additional shredded cheese, chives, and even bacon crumbles. This chowder is even better served the second day, when it has had the chance to sit and the flavors have mixed well!
Serve with garlic bread or rolls and a salad.
Give this cheesy chicken potato chowder a try for your next meal and see what a tasty hit it is!
Homemade Chicken Potato Chowder-Great Frugal Fall Meal!
- Category: Soup
- Cuisine: American
Description
Creamy chicken potato chowder
Ingredients
- 2 lbs. of white potatoes, cleaned and cut into cubes
- 3 Tbsp all-purpose flour
- 1 qt chicken stock
- ¾ cup half and half
- 2 cups of shredded cheddar cheese
- 1 pound of bacon, cooked crisp
- ½ cup of chives, chopped fine
- 2 cans of golden sweet corn
- 1 rotisserie chicken, pre cooked and shredded
- 1 cup of 2% milk
- Salt and pepper to taste
Instructions
- Directions:
- In a large soup pot, add your chicken stock, half and half, and milk. Keep on a low heat.
- You can now add the potato cubes, and allow them to simmer until softened. A one inch or less cube is the ideal size, as they will cook quickly.
- While the potatoes are cooking, cook your bacon in another pan, reserving the grease as you do. Set the bacon aside to drain further.
- Mix the grease and the flour into a gravy before adding it to the soup mixture. This is the trick to some really excellent flavor!
- Add the corn, shredded rotisserie chicken, and bacon to the soup pot. Continue to heat on a medium heat so the potatoes continue to cook and the ingredients continue to mingle. Continue stirring so the ingredients to do not stick to the bottom of your pot.
- Add in the two cups of cheese, chopped chives, and salt and pepper to taste. Give the chicken corn chowder a good stir so the ingredients are well mixed.
- You can serve your chicken corn chowder with a topping of additional shredded cheese, chives, and even bacon crumbles. This chowder is even better served the second day, when it has had the chance to sit and the flavors have mixed well.
I always loved creamy type soups, Manuela. Another thing I miss since having to go gluten free. I wonder if the all purpose gluten free flour mixture would work. I will have to try it since that is the only way I will really know!
I would think so. I often use sprouted wheat flour as a substitute for reg flour (I have gluten sensitivity but don’t have be gluten free)
It’s beginning to look like soup weather again and this is one I would LOVE to try! All my favorite flavors and it looks delicious:>)( Thank you Manuela!
Oh. My. Goodness. That looks wonderfully delicious! We love soup and I am going to try this one as soon as the weather cools off. I make a potato corn chowder similar to this, but adding the chicken takes it over the top!
Forgot to ask…how many does it serve? Thanks!
I would say 6 hearty servings. So probably 6-8.
This looks delicious, Manuela! Thanks for sharing the recipe–I printed it and pinned it for future reference!
Thank you Richella! I saw your pin 🙂
That looks and sounds yummy! Thanks for sharing the recipe.
Enjoy your weekend.
I have pinned it before even commenting! So excited to think that soup season is on the way. Why, if a girl closes her eyes and dreams, she can practically smell the chowder. Hoooray!
(And again, love your house tour!)
Thank you – you’re a sweetie. We had 1 offer and 1 coming later today. Rejected the first and am hopeful of the second since they are into gardening!
This looks YUMMY! Thanks for sharing it with me! Enjoy your weekend Manuela, stay cool! HUGS!
Yum! While it is quite hot and humid right now, I am in the mood for soup. So I have sausage lentil soup simmering on the burner. But this recipe is a “must try” very soon!
It isn’t soup weather yet and doesn’t look like it will be soon, but I am pinning that recipe for a cool fall evening.
Lucky you! We are having more and more fall like days. Of course, we also still have days of humid sweltering heat