Creamy Chicken Chowder Recipe
Creamy chicken chowder made with potatoes, chicken, corn and herbs, topped with homemade stuffing croutons and cranberry sauce for a hearty fall or winter meal.
Equipment
- 1 Dutch oven or Large Pot
Ingredients
Ingredients For The Soup
- 1 chicken breast cut into small pieces
- 2 lbs potatoes diced into 1-inch cubes
- 5 cups chicken broth
- 1 yellow onion diced
- 2 celery stalks diced
- 4 garlic cloves minced
- ½ cup salted butter
- ½ cup 35% whipping cream
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 cup frozen corn
- Salt and pepper to taste
- Cranberry sauce, for serving
Stuffing Crouton Ingredients
- ⅓ cup salted butter
- 1 celery stalk finely diced
- ½ onion finely diced
- 4 cups bread cut into small cubes
- ¼ tsp dried thyme
- ½ tsp salt
- ¼ tsp dried sage
- ¼ tsp poultry seasoning optional
- Pepper to taste
Instructions
How To Make The Creamy Chicken Chowder
- Start by heating a Dutch oven or large pot over medium-high heat.
- Add the diced chicken and cook until it is fully cooked through. Stir occasionally so it cooks evenly. Once done, remove the chicken from the pot and set it aside.
- In the same pot, add the butter. When it has melted, add the onion, celery, and garlic. Cook for about 4 to 5 minutes, until the vegetables are soft and fragrant.
- Add the thyme and rosemary. Stir and cook for about 1 minute to bring out the flavor.
- Add the diced potatoes and pour in the chicken broth. Bring everything to a boil. Once it is boiling, reduce the heat and let it simmer for 15 to 20 minutes. The potatoes should be soft and easy to pierce with a fork.
- Carefully blend the soup until smooth. An immersion blender works best. If you use a regular blender, blend in batches and be careful with the hot liquid.
- Return the cooked chicken to the pot. Add the frozen corn and whipping cream. Stir well. Reduce the heat to low and gently simmer for another 5 minutes. Taste and season with salt and pepper as needed.
How To Make Homemade Stuffing Croutons
- Preheat your oven to 375°F.
- Cut the bread into small cubes.
- In a large pot, melt the butter over medium heat. Add the diced celery and onion. Cook for 4 to 6 minutes until soft.
- Add thyme, sage, salt, pepper, and poultry seasoning. Stir for about 30 seconds.
- Add the bread cubes to the pot. Stir well so the bread absorbs the butter and seasoning.
- Transfer the mixture to an oven-safe dish. Cover and bake for 20 minutes. Then uncover and bake for another 15 minutes until the croutons are golden and slightly crisp.
To Serve
- Ladle the creamy chicken chowder into bowls.
- Top with a generous spoonful of stuffing croutons.
- Finish with a small dollop of cranberry sauce.
Notes
Turkey substitution: Leftover cooked turkey can be used instead of chicken. Skip the first cooking step and stir the turkey into the chowder after blending.
For the stuffing croutons: Day-old bread works best because it absorbs the butter and seasonings without becoming too soft.
Storage: Refrigerate leftover chowder in an airtight container for 3 to 4 days. Store the stuffing croutons separately so they stay crisp.