One pot meals are my favorite to toss together on crazy weeknights. Easy to make and even easier to clean? Yes, please! It also helps that everyone at my dinner table (picky eaters included) loves this chicken chowder. It’s cheesy, filling, and topped off with crispy bacon, so of course it’s always a hit! I make this chowder on a weekly basis once it gets cold outside, but it’s also pretty great all year round.
What’s in cheesy chicken chowder?
One pot chicken chowder is a comfort meal that my family loves! Here are a few of the standout ingredients you’ll need:
Chicken Breasts: Feel free to swap with boneless, skinless thighs if preferred. Veggies: Onions, carrots and bell peppers are my favorites to toss into this chowder. You can really clean out your produce drawer, though! I recently stirred in spinach right at the end of cook time and it was wonderful. Chicken Broth: I love using homemade chicken broth whenever I can for the very best flavor.
Variations To Try
You can use chicken thighs instead of chicken breasts if you already have some in the fridge. Add more veggies. Spinach, kale, corn, peas, green beans, the list goes on! When I’m making this chowder just for myself and my husband, I like to sprinkle in some crushed red pepper flakes for a hint of heat. Don’t forget my favorite part… garnish with bacon bits and shredded cheddar cheese!
How to Store and Reheat
Let the chowder cool completely before transferring to an airtight container. It will keep refrigerated for 3 to 4 days and can be reheated on the stovetop. Take care to only reheat the chowder once.
How to Freeze
This is one of my favorite freezer-friendly recipes! Let the chowder cool completely before transferring to an airtight container or ziplock bag and place in the freezer. It’ll keep well for 3 months. Thaw the chowder in the fridge overnight before reheating on the stovetop. When reheating, stir the chowder so that the cream doesn’t curdle.
Notes and Tips
I always make this soup in a heavy bottomed pan. It distributes the heat more efficiently and doesn’t scorch the bottom of the soup. Feel free to add in other veggies that you have in your fridge. Serve the cheesy chicken chowder loaded with shredded cheese, bacon bits and fresh chopped parsley!
How to Make Cheesy Chicken Chowder Step by Step
Cook the chicken: Heat 2 tbsp vegetable oil in a pot. Add 1 lb chopped boneless, skinless chicken breasts. Cook completely, then remove and set aside. Cook the veggies: Add another 1 tbsp oil to the pot. Cook 1 chopped onion, 2 chopped carrots and 1 chopped bell pepper until tender. Add broth and simmer: Stir in 4 cups chicken broth, 1 1/2 cups chopped potatoes, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder and 1 tsp Italian seasoning. Bring to a boil. Once boiling, lower the heat, cover and simmer for 15 minutes (or until potatoes are tender). Add chicken: Add the cooked chicken back to the pot and let it warm all the way through. Make it creamy: Combine 2 tbsp cornstarch and 3/4 cup heavy whipping cream in a small bowl. Stir the mixture into the chowder. Take the pot off the heat and stir in 1 cup freshly shredded cheddar cheese.
More Chicken Soup Recipes
Best Chicken Noodle Soup Recipe Creamy Chicken Soup Recipe Chicken Alfredo Lasagna Soup Recipe White Chicken Lasagna Soup
