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Chicken and Potato Chowder Recipe

Chicken and Potato Chowder

Dax Phillips
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soups
Servings 10


  • 4 tbsp unsalted butter
  • 2 whole carrots diced
  • 1 rib of celery diced
  • 1 whole medium sized onion diced
  • 1/4 cup of all purpose flour
  • 5 chicken tender loins cooked and cubed or shredded
  • 1/2 tbsp salt to taste
  • 1/2 tbsp dried thyme
  • 1 bay leaf
  • pinch of cracked black pepper
  • 5 cups of chicken stock
  • 2 cups of milk
  • 2 cups of cooked potatoes diced
  • 1 cup of frozen corn
  • shredded cheddar cheese optional


  • Start by having your mise-en-place in place as this is a bit of a quick process.
  • Melt your butter in a large soup pot. Once melted, add in the celery, onion, and carrots, and cook until the onions have fully sweated, roughly 7 minutes. Next gently stir in the flour, and continue to stir until it just gets slightly browned, about 3 minutes. Now add in the thyme, and bay leaf.
  • Next, add in the milk, and the chicken stock, and continue to stir until the flour smooths out and creates a thickened sauce. Season with salt and pepper, then add in the chicken and potatoes.
  • Next add in the corn, and cook for about 15 minutes, stirring often. Taste and adjust any seasoning, if necessary.
  • Now you are ready to serve.
  • Get a soup bowl ready, ladle in the chicken and potato chowder, and spring some cheddar cheese onto the top of the chowder.