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Cheesy Chicken Chowder Recipe – 39 Grams of Protein!

Cheesy chicken chowder recipe in a Dutch oven topped with melted cheddar and fresh parsley
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A thick, creamy, and comforting chicken chowder loaded with tender chicken, hearty potatoes, colorful veggies, and melted cheddar cheese. A family-friendly one-pot meal ready in just 40 minutes with 39 grams of protein per serving.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, chopped into 1-inch pieces
  • 2 tablespoons vegetable oil, divided
  • 1 onion, diced
  • 2 carrots, peeled and chopped
  • 1 bell pepper, any color, chopped
  • 4 cups low-sodium chicken broth
  • 1 1/2 cups potatoes, peeled and chopped
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons cornstarch
  • 3/4 cup heavy whipping cream
  • 1 cup freshly shredded cheddar cheese, plus more for serving

Instructions

  1. Heat 1 tablespoon of vegetable oil in a Dutch oven or large pot over medium heat. Add chopped chicken and cook until no pink remains and internal temperature reaches 165 degrees F, about 5 minutes. Remove and set aside.
  2. Add remaining 1 tablespoon of oil to the same pot. Cook onion, carrots, and bell pepper until tender and onion is translucent, about 5 to 7 minutes, stirring occasionally.
  3. Stir in chicken broth, potatoes, salt, black pepper, garlic powder, and Italian seasoning. Mix well to combine.
  4. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until potatoes are easily pierced with a fork.
  5. Return cooked chicken to the pot and stir to heat through, about 2 to 3 minutes.
  6. In a small bowl, whisk together cornstarch and heavy whipping cream until completely smooth. Pour into the chowder and stir well. Allow to thicken over low heat for 1 to 2 minutes.
  7. Remove pot from heat. Stir in freshly shredded cheddar cheese gradually until fully melted and chowder is thick and creamy.
  8. Taste and adjust seasoning. Serve warm topped with extra cheddar, chopped parsley, and bacon crumbles if desired.

Notes

  • Always shred cheddar fresh from the block. Pre-shredded bagged cheese contains anti-caking agents that prevent smooth melting.
  • Russet potatoes break down slightly during simmering and naturally thicken the broth. Yukon Gold or Red Bliss potatoes hold their shape better.
  • Chicken thighs can replace chicken breasts. Leftover rotisserie chicken also works – skip Step 1 and add in Step 5.
  • For a lighter version, substitute half-and-half or evaporated milk for the heavy cream.
  • To skip cornstarch, mash a few cooked potatoes against the side of the pot before adding cream and cheese to thicken naturally.
  • Remove pot from heat before adding cheese to prevent the cheese from seizing or turning grainy.

Nutrition

Find it online: https://www.benefitiany.com/cheesy-chicken-chowder/