Loaded Cheesy Chicken Potato Chowder

Loaded Cheesy Chicken Chowder — 🧀 🎉 🙌 Potatoes, chicken, carrots, corn and more! Thick, creamy, rich, and wonderfully cheesy! Fast and easy, it’s the perfect comfort food that everyone loves!

Easy Chicken Corn Chowder Recipe 

If you love rich, cheesy, hearty soups you’re in the right spot. This cheesy chicken corn chowder soup was an automatic hit with my family.

Ready in about half an hour, this recipe is packed with a variety of tastes and textures.

It’s thick, creamy, rich, and wonderfully cheesy. We couldn’t get enough! The savory, cheesy broth is my ultimate weakness.

Just sauté the onions, carrots, and celery. Then, add the broth ingredients, and boil the potatoes until tender. All that’s left to do is to stir in the chicken and corn, and let everything simmer before finishing with the cheese.

It’s thick, creamy, rich, and wonderfully cheesy without the need for heavy cream. We couldn’t get enough of the chowder. The savory, cheesy broth is my ultimate weakness. Plus, you get a good dose of protein and veggies!

Cheesy Chicken Chowder Soup Ingredients

To make the chicken corn potato chowder, you’ll need:

• Olive oil
• Onion – Sweet Vidalia onions or yellow onions are best
• Carrots – Use large, whole carrots that have been peeled and diced small
• Celery 
• Garlic
• All-purpose flour
• Chicken broth
• Milk – I use Silk Unsweetened Cashewmilk, but any plant-based or dairy milk will work
• Russet potatoes – If preferred, red potatoes will also work
• Dried thyme and oregano
• Cayenne pepper
• Cooked shredded chicken – I use rotisserie chicken, but you can also use cooked skinless chicken breasts or chicken thighs if you have the time
• Corn – I use frozen corn kernels, and add it straight from the freezer
• Sharp cheddar cheese – For the best taste and texture, use a block of cheddar cheese and shred it yourself

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make This Creamy Chicken Chowder Recipe

This creamy cheesy chowder comes together quickly with minimal prep work. Here’s an overview of how it’s prepared:

1. Sauté the onions, carrots, and celery in oil over medium-high heat. Then, add the garlic to the pot, and continue to sauté another 1-2 minutes.
2. Add the flour, and whisk constantly until browned before adding the chicken broth and milk, and whisk constantly to thicken.
3. Add the potatoes and seasonings, and boil until the potatoes are fork-tender.
4. After the potatoes are soft, add the chicken and corn, and bring to a boil. Continue to boil until the chicken and corn warm through.
5. Reduce the heat to low, and slowly stir in the cheese. Stir in the parsley, and adjust the seasonings to taste, adding salt and pepper as needed. Enjoy immediately!

What to serve with this chicken potato chowder

No-Knead Dinner Rolls with Honey Butter

Easy Sourdough Bread

The Best Soft and Fluffy Honey Dinner Rolls

House Salad

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4.64 from 11 votes

Loaded Cheesy Chicken Potato Chowder

By Averie Sunshine

Loaded Cheesy Chicken Chowder — 🧀 🎉 🙌 Potatoes, chicken, carrots, corn and more!! Thick, creamy, rich, and wonderfully cheesy!! Fast and easy, it's the perfect comfort food that everyone loves!!

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 5 servings

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Ingredients  

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• ▢ 3 to 4 tablespoons olive oil
• ▢ 2 cups sweet Vidalia or yellow onions, peeled and diced small (about 1 medium/large onion)
• ▢ 1 cup carrots, peeled and diced small (about 2 large carrots)
• ▢ 1 cup celery, diced small (about 2 stalks)
• ▢ 4 garlic cloves, finely minced
• ▢ ¼ cup all-purpose flour
• ▢ 32 ounces 4 cups low-sodium chicken broth
• ▢ 3 cups milk, or as needed (I use Silk Unsweetened Cashewmilk)
• ▢ 3 cups Russet potatoes, peeled and diced into 1/4-inch cubes (about 3 large potatoes)
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon salt, or to taste
• ▢ 1 teaspoon pepper, or to taste
• ▢ pinch cayenne pepper, optional and to taste
• ▢ 2 cups cooked shredded rotisserie chicken, use storebought to save time
• ▢ ¾ cup corn, I used frozen and added it straight from the freezer
• ▢ 8 ounces extra-sharp cheddar cheese, grate it yourself, pre-grated cheese in plastic bags is resistant to melting
• ▢ ⅓ cup fresh flat-leaf parsley leaves, finely chopped

Cook ModePrevent your screen from going dark

Instructions 

• To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
• Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
• Add the garlic and sauté for another 1 to 2 minutes.
• Add the flour and whisk constantly until lightly browned, about 1 minute.
• Add the chicken broth, milk, and whisk constantly until slightly thickened, about 1 to 2 minutes.
• Add potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra milk is okay. At the end you will adjust the seasoning levels.
• After potatoes are soft, add the chicken, corn, and boil for 1 to 2 minutes to warm the chicken and corn through.
• Reduce the heat to low, add the cheese slowly, and stir continuously until melted and combined.
• Add the parsley and stir to combine.
• Taste chowder and add salt to taste. I added another teaspoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately.

Notes

Storage: Chowder will keep airtight in the fridge for 5 to 7 days; reheat very gently prior to serving so it doesn’t ‘break’. I haven’t tried freezing the chowder.

Nutrition

Serving: 1serving, Calories: 431kcal, Carbohydrates: 35g, Protein: 29g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 10g, Cholesterol: 88mg, Sodium: 3547mg, Fiber: 4g, Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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