Homemade Creamy Chicken And Potato Chowder Recipe | Soup Recipes | Potato Soup Recipes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Melt 5 tablespoons of salted butter in a large pot over medium-high heat.

Add 1 medium red onion, 2 cups of diced carrots, and 2 cups of chopped celery; sauté until softened, about 5-7 minutes.

Turn heat down to medium and add 1/3 cup of all-purpose flour; stir to make a roux and cook for about 1 minute.

Add 4 cups of chicken stock gradually to avoid lumps, stirring continuously until smooth.

Bring the mixture to a boil and add 1 teaspoon of granulated garlic and 1 teaspoon of dried thyme, along with additional salt and pepper to taste.

Add 3 boneless skinless chicken breasts whole into the boiling mixture, cover, and cook for 25-30 minutes until chicken is done.

Remove chicken, chop into bite-sized pieces, and set aside.

Add 5 to 6 medium russet potatoes, peeled and diced, to the pot; season with salt and pepper, and bring back to a bubble.

Cover and cook until potatoes are tender, about 15-20 minutes.

Stir in the chopped chicken and 1 cup of frozen peas.

Add 1 cup of heavy cream, stir well, and taste for seasoning before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens