Cheesy Chicken Chowder Recipe

Introduction

This Cheesy Chicken Chowder is a comforting and hearty meal perfect for chilly days. Loaded with tender chicken, creamy cheese, and chunky vegetables, it’s a satisfying soup that the whole family will love.

Ingredients

• 1/2 cup (1 stick) salted butter
• 1 large onion, diced
• 1 cup celery, diced
• 1 cup carrots, diced
• 2 garlic cloves, minced
• 1 tbsp. dried parsley flakes
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 (32 oz.) can (4 cups) chicken broth
• 2 cups potatoes, diced
• 2 cups cooked and diced chicken
• 1/2 cup flour
• 2 cups milk
• 4 oz. Velveeta cheese

Instructions

1. Step 1: Wash and dice all produce: potatoes, celery, carrots, onion, and garlic. If using raw chicken, cook and shred or dice it before starting.
2. Step 2: In a large stockpot over medium heat, melt the butter. Add the diced onion, celery, carrots, and minced garlic. Sauté until the celery and onion soften and the vegetables start to brown slightly.
3. Step 3: Pour in the chicken broth, then add the parsley, salt, pepper, and diced potatoes. Simmer, stirring occasionally, until the potatoes and vegetables are tender, about 15 to 20 minutes.
4. Step 4: In a shaker or mixer bottle, combine the milk and flour. Shake well until there are no flour lumps. Pour this mixture into the soup along with the cooked, diced chicken. Stir until the chowder thickens slightly.
5. Step 5: Lower the heat and add the Velveeta cheese. Simmer gently, stirring occasionally until the cheese is fully melted and the chowder is creamy.
6. Step 6: Serve hot and enjoy your comforting cheesy chicken chowder.

Tips & Variations

• For a richer flavor, substitute half of the milk with heavy cream.
• Add a pinch of smoked paprika or cayenne pepper for a mild spicy kick.
• Use cooked rotisserie chicken to save time.
• For a gluten-free version, replace the flour with a cornstarch slurry (mix cornstarch with cold water before adding).

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This chowder can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cheese instead of Velveeta?

Yes, you can substitute Velveeta with shredded cheddar or a blend of melting cheeses. For best results, use cheeses that melt smoothly to keep the chowder creamy.

Can this chowder be made vegetarian?

To make a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. You can add extra potatoes or corn for added texture and flavor.

Cheesy Chicken Chowder Recipe

Print Recipe

★★★★★

4.4 from 78 reviews

This creamy and comforting Cheesy Chicken Chowder is packed with tender chicken, diced potatoes, and a medley of savory vegetables, all simmered in a rich cheesy broth. Perfect for chilly days, this hearty soup offers a delicious blend of flavors and a velvety texture that’s sure to satisfy your cravings.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Produce

• 1 large onion, diced
• 1 cup celery, diced
• 1 cup carrots, diced
• 2 garlic cloves, minced
• 2 cups potatoes, diced

Chicken and Dairy

• 2 cups cooked and diced chicken
• 1/2 cup (1 stick) salted butter
• 2 cups milk
• 4 oz. Velveeta cheese

Pantry Items and Seasonings

• 1 tbsp. dried parsley flakes
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 (32 oz.) can (4 cups) chicken broth
• 1/2 cup flour

Instructions

1. Prepare Ingredients: Wash and dice all the vegetables including the potatoes, celery, carrots, onion, and garlic. Ensure the chicken is cooked and shredded or diced before using in the recipe.
2. Sauté Vegetables: In a large stockpot set over medium heat, melt the salted butter. Add the diced onion, celery, carrots, and minced garlic. Sauté until the celery and onion are softened and the vegetables begin to brown lightly, enhancing their flavor.
3. Add Broth and Simmer: Pour in the chicken broth and season with dried parsley flakes, salt, and pepper. Add the diced potatoes. Bring to a simmer and cook, stirring occasionally, until the potatoes and vegetables are tender, approximately 15-20 minutes.
4. Make Thickening Mixture: In a gravy shaker or mixer bottle, combine the milk and flour. Shake vigorously until the mixture is smooth and free of lumps. Pour this mixture into the simmering soup while stirring continuously to ensure it thickens evenly.
5. Add Chicken and Cheese: Stir in the cooked, diced chicken. Lower the heat to low and add the Velveeta cheese. Simmer briefly, stirring occasionally, until the cheese is fully melted and incorporated into the chowder.
6. Serve: Once the chowder is creamy and heated through, ladle into bowls and serve hot. Enjoy your comforting cheesy chicken chowder!

Notes

• Using Velveeta cheese gives the chowder a rich, creamy texture and smooth melt; you can substitute with processed cheese or cheddar for a different flavor.
• For a thicker chowder, add a bit more flour in the milk mixture or cook a few minutes longer to reduce the liquid.
• Leftover cooked chicken or rotisserie chicken works well and saves prep time.
• This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• For a lower sodium version, use low-sodium chicken broth and reduce added salt.

Keywords: Cheesy Chicken Chowder, Chicken Soup, Comfort Food, Creamy Chicken Soup, Homemade Chowder, Winter Soup, Velveeta Cheese Soup