Winter is soup season, and cheddar chicken & potato chowder is cozy in a bowl.
Minnesota winter is cold, and we are in the midst of the coldest weather of the year, at least I hope! Give me all the soup right now. A chowder like this full of chicken and veggies both fills me up and warms me up.
Soup also makes the best lunch leftovers. No better accompaniment to my daily lunch salad than a cup of leftover homemade soup.
Butter: Makes everything taste better.
Onion, Carrots & Celery: The classic vegetable combination for so many soups and casserole. Sometimes called a mirepoix, it creates a wonderful flavor base.
Chicken Breast: So many great soups start with chicken. Chicken thighs would also work very well.
Rosemary & Thyme: Compliment the chicken perfectly. I have some potted fresh herbs I love to use year-round. Dried herbs are a worthy substitute.
Flour: Mixes with the butter to thicken the soup.
Chicken Stock: The flavorful base of the soup. Use a good quality chicken stock or broth. Homemade is always preferable!
Milk: Makes the base of soup creamy, yet light.
Half & Half Adds a bit of richness to the base.
Russet Potato: I love potatoes in a soup. They add flavor, texture and make the soup very filling and satisfying.
Cheddar Cheese: The chowder is extra thick and rich thanks to the sharp flavor of cheddar cheese.
Salt & Pepper: Add to taste.
Parsley: A sprinkle of fresh or dried parsley is a nice finishing touch. I miss my fresh parsley from the summer herb garden.
Grab a nice, big soup or stockpot and melt your butter. The onion, carrot, and celery will saute in the butter until tender. The onions will start to look translucent. I like to leave just a hint of crunch in the celery and carrot for texture in the finished soup.
Stir in the chicken and let it start to get a little browned. The meat will have plenty of time to cook through as you finish the soup.
Add the herbs and stir in the flour. Stir the flour until it incorporates into the butter.
Gradually stir in the liquids. Once all the ingredients are combined, stir in the cubed potatoes. I don’t peel the potatoes, as I think they add flavor and texture.
Simmer the chowder until the potatoes are tender. Stir in the cheddar cheese, then check for seasonings. Add salt and pepper to taste.
Sprinkle with parsley.
Ladle generous servings of chowder into bowls and enjoy. Cheddar Chicken & potato chowder will be a welcome dinner on a chilly winter evening.
If you love thick, rich soups, try one of my all-time favorites, chicken corn chowder.
Cheddar Chicken & Potato Chowder
- 4 Tbsp butter
- 1 red onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 1 large chicken breast diced into bite-sized pieces
- 1 tsp thyme
- 1 tsp rosemary
- ¼ cup all-purpose flour
- 2 cups chicken stock or broth
- 1 cup milk
- ¼ cup half & half
- 2 russet potatoes peeled, if desired, and cubed
- 1 cup shredded medium or sharp cheddar cheese
- salt and freshly ground black pepper to taste
- parsley for garnish
- Melt butter in a large stockpot or saucepan over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 10 minutes. Add chicken and stir. Continue cooking, stirring occasionally, until the chicken is starting to brown slightly. Stir in thyme and rosemary.
- Stir in flour until lightly browned, about 1 minute. Gradually stir in chicken stock, milk, and half & half. Stir until completed combined. Stir in potatoes.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
- Serve immediately, garnished with parsley, if desired.