Creamy Chicken and Potato Chowder
Recipe type: Soup / Chowder
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 tablespoons (30g) unsalted butter
  • 1 large yellow onion, diced
  • 3 carrots, peeled and diced
  • 1 stalk celery, diced
  • Coarse kosher salt (1/2 tsp to start) and freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves, chopped if large (about 3 sprigs or ½ teaspoon dried)
  • 3 tablespoons all-purpose flour
  • 4 cups (1L) low or no sodium chicken broth
  • 2 cups (1/2 L) milk (substitute up to 1 cup of half and half for a creamier taste)
  • 1 pound red potatoes (about 4 medium), cut into ½ inch cubes (450g)
  • 4 ounces cream cheese (115g)
  • 3 cups (about 1lb.) cooked chicken or turkey, shredded (450g)
  • 1 small bunch (about 2 cups, ⅓lb., 150g) chard leaves, stems discarded, chopped
  • 1 cup (5oz) fresh or frozen corn (no need to defrost)
  1. Preheat a large stockpot or Dutch oven over medium heat. Melt butter and add onion, carrots and celery. Season with ½ teaspoon salt and a few grinds of black pepper, to taste. Cook, stirring occasionally, until soft and onions are translucent, about 5-7 minutes. Add garlic and thyme leaves and cook for 1 minute.
  2. Stir in flour and cook for another minute. Gradually whisk in chicken broth and milk, and cook, stirring constantly, until liquid comes to a boil and is slightly thickened, about 1-2 minutes. Add potatoes and bring back to a boil, then reduce heat and simmer until potatoes are tender, about 12-15 minutes.
  3. Stir in cream cheese until melted and add turkey, chard and corn. Cook until turkey is warm and chard is wilted, about 10 minutes. Season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
Recipe by Nerds with Knives at