Best Chicken And Potato Chowder Recipes

CHICKEN AND POTATO CHOWDER

Chicken and Potato Chowder image

Inspired by classic clam chowder, this delicious creamy chicken soup is packed with red potatoes, peas, and corn.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes 7 Cups

Number Of Ingredients 12

Ingredients

2 boneless, skinless chicken breasts (12 ounces total), cut into cubes
Salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 pound red potatoes, cut into 1/2-inch cubes
2 1/2 cups whole milk
Pinch of ground nutmeg
3/4 cup frozen corn kernels, thawed
3/4 cup frozen peas, thawed

Steps:

Season chicken with salt and pepper. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add chicken; cook until golden brown, 2 to 3 minutes. Transfer to a bowl.
Add remaining tablespoon oil to same pan over medium-low heat. Add onion and garlic; season with salt. Cook, stirring often, 5 minutes. Sprinkle in flour; cook, stirring, 1 minute. Slowly stir in stock until incorporated; add potatoes. Bring to a boil; reduce heat. Simmer until potatoes are tender, 10 to 12 minutes.
Stir in milk and nutmeg. Simmer, stirring occasionally, until thick, 3 to 5 minutes. Add reserved chicken, corn, and peas; simmer until chicken is cooked through, 5 to 7 minutes. Season with salt and pepper. Serve immediately.

CROCK POT CHICKEN AND POTATO CHOWDER

Crock Pot Chicken and Potato Chowder image

A delicious, creamy and EASY dish I came up with when I felt like something warm and comforting. This is a very nice dish to come home too.

Provided by dale7793

Categories Chowders

Time 8h10m

Yield 2-3 serving(s)

Number Of Ingredients 5

Ingredients

1 skinless chicken breast, chopped
1 (10 1/2 ounce) can cream of chicken soup or 1 (10 1/2 ounce) can cream chicken and corn soup
400 ml 1% low-fat milk (1 soup can full)
1 -2 teaspoon garlic powder
2 potatoes, peeled and diced

Steps:

Pour the soup mix, milk and garlic powder into the crock pot and whisk together.
Add the chopped chicken breast and diced potatoes and stir to mix.
Cook for 8 hours on low setting of crock pot or 4 hours on high.
Serve with bread.
As a variation you can stir in a can of creamed corn towards the end of cooking time.

CHEESY CHICKEN, POTATO AND BROCCOLI CHOWDER

Cheesy Chicken, Potato and Broccoli Chowder image

This so easy and sooooo wonderful. It's quick and easy to prepare -- and the entire family will love it. It's a great way to get the kids eating those veggies that they often snub their nose at. Just prepare some hot bread and it's a meal!

Provided by Bobbie

Categories Chowders

Time 1h20m

Yield 4-5 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup butter
1 (10 ounce) package frozen chopped broccoli
1 cup all-purpose flour
1 large potato, cubed
3 -4 green onions, chopped
8 cups water
1 1/2 teaspoons salt
3 chicken bouillon cubes
1 teaspoon ground black pepper
1 lb boneless skinless chicken breast, cut into bite size pieces
1 cup light cream
3 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup sour cream

Steps:

In large pot or Dutch Oven, melt butter over med. heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
In same pot, combine water, bouillon cubes, chicken, broccoli, potato, green onions, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
Stir in flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream and sour cream. Mix in cheese, one cup at a time and stir until melted.
* 2 heads fresh broccoli, cut into florets can be used instead of the frozen broccoli.
Note: You can easily omit the chicken - it won't be missed. But add another potato in its place.

Nutrition Facts : Calories 1210.1, Fat 83.5, SaturatedFat 51.4, Cholesterol 303.2, Sodium 2457.9, Carbohydrate 51.4, Fiber 5.4, Sugar 3.5, Protein 65

SMOKED CHICKEN AND SWEET POTATO CHOWDER

Smoked Chicken and Sweet Potato Chowder image

This is a simple but delightful soup, just perfect for an autumm supper. If smoked chicken is unavailable, feel free to substitute smoked turkey, ham or simply cooked chicken

Provided by Japanese Delight

Categories Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup coarsely chopped bacon, ends and pieces
1 small onion, chopped
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 quarts good chicken stock
2 cups sweet potatoes, peeled and diced
2 cups smoked chicken, skin and bones removed shredded
1/4 cup roasted red pepper, peeled and diced
1 cup heavy cream
1 teaspoon chopped fresh thyme
salt
pepper

Steps:

Heat a heavy soup pot over medium heat and fry the bacon and onions until they are golden brown, about 8 to 10 minutes.
Pour off excess fat if there is any.
Melt butter in the pan and stir in flour. Let four cook, stirring constantly until it is golden brown, 2-3 minutes.
Add chicken stock and stir well, making sure nothing sticks to the bottom of the pan.
Bring the soup to a boil.
Add sweet potatoes and simmer until they are tender, about 15 minutes.
Add chicken, red pepper, cream and seasonings and simmer 20-30 minutes more.
Season to taste.
Serve hot.

Nutrition Facts : Calories 472.5, Fat 32.2, SaturatedFat 18.5, Cholesterol 107.6, Sodium 735.1, Carbohydrate 34.2, Fiber 2.5, Sugar 9.3, Protein 12.2

CHICKEN AND POTATO CHOWDER

CHICKEN AND POTATO CHOWDER image

Categories Soup/Stew Chicken

Yield 7 cups

Number Of Ingredients 12

Ingredients

2 boneless, skinless chicken breasts (12 ounces total) , cut into cubes
Salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 pound red potatoes, cut into 1/2-inch cubes
2 1/2 cups whole milk
Pinch of ground nutmeg
3/4 cup frozen corn kernels, thawed
3/4 cup frozen peas, thawed

Steps:

Season chicken with salt and pepper. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add chicken; cook until golden brown, 2 to 3 minutes. Transfer to a bowl. Add remaining tablespoon oil to same pan over medium-low heat. Add onion and garlic; season with salt. Cook, stirring often, 5 minutes. Sprinkle in flour; cook, stirring, 1 minute. Slowly stir in stock until incorporated; add potatoes. Bring to a boil; reduce heat. Simmer until potatoes are tender, 10 to 12 minutes. Stir in milk and nutmeg. Simmer, stirring occasionally, until thick, 3 to 5 minutes. Add reserved chicken, corn, and peas; simmer until chicken is cooked through, 5 to 7 minutes. Season with salt and pepper. Serve immediately.