Creamy Chicken Chowder

By Sweet July

Winter weather calls for a comforting, hearty soup.

Rating: ★ ★ ★ ★ ★

You’ll need a Dutch oven or heavy bottomed stock pot to make this simple recipe that’s perfect for weekly meal prep.

To cut cooking time even more, we recommend using a good store-bought rotisserie chicken.

Overhead shot of creamy chicken and dumpling soup in a white bowl, sprinkled with herbs. A spoon is in the soup.

Overhead view of a white bowl filled with creamy chicken soup, garnished with parsley and parmesan, with a spoon in the bowl.

Ingredients

- 1 tbsp olive oil
- 1/3 cup butter
- 1 cup diced onion (1/2 large onion)
- 1/3 cup diced carrot
- 1/3 cup sliced celery
- 1/3 cup all-purpose flour
- 4 cups (32 fl oz box) chicken broth
- 1 chicken bouillon cube
- 1 bay leaf
- 4 medium Yukon gold potatoes, diced into 1.5-inch cubes
- 2 cups chicken breast, cubed into 1.5-inch pieces (we love the convenience of a rotisserie chicken, but you can also bake 2 lightly seasoned chicken breasts in the oven while you begin to prepare the chowder. In a 350 degree oven, bake for 30 minutes or until a thermometer reaches an internal temperature of 165 degrees Fahrenheit.)
- 1/2 cup frozen corn
- 1 cup whole milk
- Chopped parsley, garnish (optional)
- Grated parmesan, garnish (optional)

Instructions

step 1

In a Dutch oven or heavy bottomed stock pot, heat 1 tbsp olive oil and 1/3 cup (about 5 tbsp) butter on medium-low heat until the butter melts.

step 2

Add the onion, carrot and celery, season with salt and pepper then sauté until softened (3-5 minutes).

step 3

Add 1/3 cup flour and stir into the vegetables until the vegetables are coated with the butter and flour mixture. Continue cooking, stirring frequently, for another 2-3 minutes. Don’t rush this step, as you’ll want to ensure the raw flour taste gets cooked out.

step 4

Add chicken broth and stir, scraping to incorporate any brown bits from the bottom of the pan.

step 5

Once the broth is simmering, add the chicken bouillon cube and bay leaf. Stir until the bouillon cubes are completely dissolved.

step 6

Stir in the potatoes, cubed chicken and corn, and reduce the heat to a low simmer.

step 7

Allow to simmer for 10-15 minutes, stirring in the milk halfway through.

step 8

Adjust seasoning to taste, then serve hot. Top with chopped parsley and grated parmesan.

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Creamy Chicken Chowder

You’ll need a Dutch oven or heavy bottomed stock pot to make this simple recipe that’s perfect for weekly meal prep.

Ingredients