Creamy Potato Chicken Chowder

Name: Creamy Potato Chicken Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups diced potatoes; 1 cup cooked chicken, shredded; 1 cup corn (fresh or frozen); 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 2 tablespoons butter; 1 teaspoon dried thyme; Salt and pepper to taste

Highlighted under: Comfort Kitchen

I absolutely love making this Creamy Potato Chicken Chowder, especially on chilly days. The combination of tender chicken, hearty potatoes, and a rich, creamy broth warms me from the inside out. This recipe has become a family favorite, as it's both comforting and filling. With minimal prep and cooking time, I can bring a delicious bowl of chowder to the table that everyone enjoys. It’s perfect for weeknight dinners or weekend gatherings, and the leftovers are even better the next day!

Created by

Phoebe Turner

Last updated on 2026-02-15T06:09:35.649Z

When I first made this chowder, I was amazed at how much flavor could come from just a few ingredients. The secret is in the seasoning; a touch of thyme and some garlic elevate the dish, making it incredibly hearty and comforting. I love letting the potatoes simmer until they're just soft and tender, which helps absorb the broth's flavors.

One specific tip I've learned is to use a mix of fresh and dried herbs for a more complex taste. The fresh herbs add brightness, while the dried ones contribute depth. Trust me, this chowder will quickly find a place in your regular meal rotation!

Why You'll Love This Recipe
Hearty and comforting, perfect for cold days
Rich, creamy texture with a burst of flavor
Easy and quick, making it a great weeknight meal

Creamy Texture and Flavor Depth

The heavy cream in this chowder is what gives it that luxurious, creamy texture that makes each spoonful comforting. When adding the cream, be careful not to boil the chowder again after this step, as high heat can cause the cream to curdle. Instead, let it simmer gently. If you're looking for a lighter option, consider substituting half of the heavy cream with whole milk; it will change the texture slightly, but still provide a nice creaminess.

Thyme brings a wonderful aromatic quality to this chowder, enhancing the dish significantly. Fresh thyme can be used if it's available, but if you use dried, be mindful that it's more concentrated. Generally, a 1:3 ratio can be a good guideline—if a recipe calls for 1 teaspoon of dried thyme, you’d use about 3 teaspoons of fresh thyme. The key here is to add it early in the cooking process to allow the flavors to infuse properly.

Ingredient Variations and Substitutions

While this recipe calls for corn, feel free to get creative with your vegetable choices! You could replace the corn with diced carrots, green beans, or even add a handful of spinach towards the end for a pop of color and nutrition. If using frozen vegetables, be aware that they may require less cooking time—add them in the last 5–7 minutes of cooking to avoid overcooking.

If you want to make this recipe gluten-free, ensure that your chicken broth is gluten-free, as some brands may contain hidden gluten. Alternatively, you can thicken the chowder with a slurry of cornstarch and water as opposed to flour, which could work in a traditional chowder base.

Ingredients

For the Chowder

2 cups diced potatoes
1 cup cooked chicken, shredded
1 cup corn (fresh or frozen)
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 tablespoons butter
1 teaspoon dried thyme
Salt and pepper to taste

Gather all ingredients before starting for a smoother cooking experience.

Instructions

Sauté the Aromatics

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring frequently.

Combine Ingredients

Add the diced potatoes, chicken broth, and thyme to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.

Add Cream and Chicken

Stir in the corn, shredded chicken, and heavy cream. Allow to cook for an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste.

Serve and Enjoy

Ladle the chowder into bowls and enjoy your hearty meal, perfect with a side of crusty bread!

Feel free to customize the chowder by adding other vegetables or adjusting the cream level to your liking.

Pro Tips

For extra flavor, consider adding a splash of white wine when sautéing the onions, or top with fresh herbs before serving.

Make-Ahead and Storage Tips

This chowder actually benefits from sitting for a few hours or overnight, allowing the flavors to meld and develop further. If you're planning to make it ahead of time, store it in an airtight container in the refrigerator after it has cooled. It’s best consumed within 3–4 days. Reheat on the stovetop over low heat, stirring occasionally, to prevent it from sticking to the bottom of the pot.

If you want to make this chowder even further in advance, consider freezing it. Let the chowder cool completely, then portion it into freezer-safe containers. It can last for up to 3 months in the freezer. When ready to eat, thaw it in the refrigerator overnight and reheat gently on the stove.

Serving Suggestions

To elevate your chowder experience, serve it with a side of freshly baked crusty bread or soft dinner rolls. This not only adds a satisfying texture contrast but also allows you to savor every last bit of the rich broth. If you’re feeling indulgent, a sprinkle of shredded cheese on top can add an extra layer of flavor.

For a nice finishing touch, garnish each bowl with fresh herbs like chopped parsley or chives before serving. This not only adds color but also enhances the dish's freshness. You can also drizzle a hint of olive oil or a dash of hot sauce for those who enjoy a bit of heat!

Questions About Recipes

→ Can I use leftover turkey instead of chicken?

Absolutely! Leftover turkey works great in this chowder.

→ Is there a dairy-free option?

Yes, you can substitute the heavy cream with coconut milk for a dairy-free version.

→ How can I thicken the chowder?

If you prefer a thicker chowder, you can mash some of the potatoes and stir them back into the pot.

→ Can I freeze the chowder?

Yes, this chowder freezes well! Just make sure to cool it completely before transferring to an airtight container.