Description
This Cheesy Chicken Breast Chowder is a hearty, satisfying dish that combines tender chicken breast with a medley of garden vegetables in a rich, creamy, and undeniably cheesy broth. It’s a complete meal in one pot, designed for those who want maximum flavor with minimal fuss.
Ingredients
2 tablespoons Olive Oil or Avocado Oil
1.5 pounds Chicken Breast, boneless, skinless, cut into 1-inch cubes
1 medium Yellow Onion, chopped
2 Celery Stalks, chopped
2 medium Carrots, peeled and diced
3 cloves Garlic, minced
6 cups Chicken Broth, low sodium
2 medium Yukon Gold Potatoes, peeled and diced into ½-inch pieces
2 tablespoons Whole Wheat Flour or Arrowroot Powder
1 cup Milk, full-fat or 2%
1.5 cups Sharp Cheddar Cheese, freshly shredded
4 ounces Cream Cheese, cut into cubes, softened
1 cup Frozen Cor
Salt and Black Pepper, to taste
Fresh Parsley, for garnish (optional)
Instructions
- Prepare the Chicken: Pat the cubed chicken breast dry with paper towels and season generously with salt and black pepper
- Sear the Chicken: Heat the Olive Oil or Avocado Oil in a large pot over medium-high heat. Add the chicken and sear for 3-4 minutes until lightly browned. Remove and set aside
- Sauté the Aromatics: Reduce heat to medium and add onion, celery, and carrots. Sauté for 5-7 minutes until softened
- Add Garlic and Thicken: Stir in minced garlic and cook for 1 minute. Sprinkle the flour or arrowroot powder over the vegetables, stirring for 1-2 minutes
- Deglaze and Simmer: Gradually pour in the chicken broth, whisking to prevent lumps. Add diced potatoes, bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are tender
- Return Chicken and Add Milk: Stir the seared chicken back in, pour in the milk, and simmer for another 5 minutes
- Incorporate the Cheese: Remove from heat, stir in shredded cheddar cheese until melted, then stir in cream cheese until dissolved
- Add Corn and Finish: Stir in frozen corn and adjust seasonings
- Serve: Ladle chowder into bowls, garnish with parsley if desired, and serve immediately
Notes
For a dairy-free version, use almond or cashew milk and dairy-free cheese.
Leftover chicken can be added at the end to cut down on cooking time.
Ensure your chicken broth is gluten-free if necessary.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg