When the weather turns cool or you’re just in need of a hug in a bowl, what do you turn to? For us, there’s nothing better than a thick, creamy, and soul-satisfying bowl of Chunky Chicken Chowder. This is not a thin, brothy soup; this is a hearty, substantial meal packed with tender chicken, potatoes, and sweet corn in a luxuriously creamy broth.
This recipe will guide you to creating the richest, most flavorful chicken chowder you’ve ever tasted. Our secret lies in using bone-in chicken thighs to create a deep, savory broth and a classic French technique for a perfectly smooth, creamy finish. Get ready to master the ultimate comfort food.
Table of Contents
Table of Contents
Recipe Overview: A Bowl of Pure Comfort
What sets this Chunky Chicken Chowder apart is its incredible depth of flavor, which we build from the ground up. By browning bone-in chicken thighs, we create a rich foundation that store-bought broth alone can’t replicate. The chowder is thickened at the end with a simple, foolproof butter and flour paste, ensuring a velvety texture without any lumps. It’s a truly special dish that tastes like it simmered for hours, but it comes together with surprising ease.
| Metric | Time / Level |
| Total Time | 1 hour 15 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Intermediate |
| Servings | 4-6 |
The Essential Ingredients for a Perfect Chowder
This recipe uses a handful of classic, comforting ingredients to create a truly spectacular soup. Here’s what makes each one special.
- Bone-In, Skinless Chicken Thighs: This is the non-negotiable secret to a truly phenomenal chowder. The bones are packed with collagen and flavor, which they release into the broth as it simmers, creating a rich, savory base with wonderful body. The dark meat of the thighs stays incredibly moist and tender, even after simmering.
- Russet Potatoes: These are the perfect potatoes for a chowder. Their high starch content means they become wonderfully soft and fluffy, and they release some of that starch into the soup, helping to naturally thicken it to a perfect chowder consistency.
- Vidalia or Sweet Onion: Using a sweet onion variety like Vidalia adds a subtle sweetness that balances the savory chicken and rich cream.
- The “Beurre Manié” (Butter & Flour Paste): This classic French technique, which translates to “kneaded butter,” is the easiest, most foolproof way to thicken a soup at the end of cooking. By mashing equal parts softened butter and flour into a paste, you can whisk it into the hot chowder bit-by-bit without any fear of lumps.
- Milk & Heavy Cream: This dairy duo is responsible for the chowder’s signature luxurious and creamy texture. The combination provides a perfect level of richness without being overly heavy.
- Frozen White Corn: Sweet corn adds wonderful pops of texture and sweetness that are a classic feature of any great chowder. Using frozen corn is a convenient shortcut.
- A Spritz of Lemon: This is the essential finishing touch that elevates the entire dish. A squeeze of fresh lemon juice at the very end doesn’t make the chowder taste sour; it cuts through the richness of the cream and brightens all the savory flavors, making everything taste more vibrant and delicious.
Step-by-Step to the Coziest Chowder
Follow these detailed steps to build layers of deep, comforting flavor in this incredible one-pot meal.
Step 1: Prepare and Brown the Chicken First, prepare your chicken thighs. Using a sharp knife, carefully cut some of the meat away from the bone, dicing it into bite-sized cubes. Leave some meat attached to the bones—these will build the flavor of your broth. Season both the cubed meat and the bones with kosher salt and freshly ground black pepper.
Add 2 tablespoons of the butter and the vegetable oil to a large stockpot or Dutch oven over medium-high heat. When the butter has melted and the oil is hot, add the chicken thigh bones and the cubed thigh meat. Cook, turning occasionally, until all the pieces are nicely browned on all sides.
Once browned, use tongs to remove the cubed meat to a plate and set it aside. Leave the bones in the pot.
Step 2: Build the Aromatic Base Lower the heat under the pot slightly to medium. Add the chopped sweet onion, the bundle of thyme sprigs, and the bay leaves to the pot with the chicken bones. Season the onions with a pinch of salt and sauté for about 5 minutes, until the onions are soft and tender.
Add the roughly chopped garlic and cook, stirring constantly, for another 4 minutes until the garlic is tender and fragrant. Be careful not to let it burn.
Step 3: Simmer the Broth Return the browned, cubed chicken meat to the pot. Pour in the 4 cups of chicken stock. Raise the heat to high and bring the liquid to a boil.
Once it’s boiling, immediately lower the heat to maintain a gentle simmer. Let the broth simmer for 20 minutes. This step allows the chicken bones and aromatics to infuse the stock with incredible, deep flavor.
Step 4: Cook the Potatoes and Corn After the broth has simmered, add the peeled and cubed potatoes and the frozen corn to the pot. Bring the mixture back to a boil, then reduce the heat again to a simmer.
Cook for an additional 30 minutes, or until the potatoes are completely tender and can be easily pierced with a fork.
Step 5: Thicken and Finish the Chowder While the potatoes are cooking, prepare your thickener. In a small bowl, use a fork to mash the remaining 2 tablespoons of softened butter with the 2 tablespoons of flour until a thick, uniform paste is formed. This is your beurre manié. Set it aside.
When the potatoes are tender, use tongs to remove and discard the bundle of thyme sprigs and the bay leaves. Lower the heat under the pot to its lowest setting.
Pour in the milk and the heavy cream. Then, add the beurre manié paste to the chowder in small bits, whisking after each addition until it has completely dissolved into the hot liquid. The chowder will thicken beautifully as the paste incorporates.
Allow the chowder to heat through gently for a few more minutes, but do not let it boil after adding the dairy. Finally, taste the chowder and season it with salt and pepper as needed.
The Ultimate Chunky Chicken Chowder Recipe
A rich, creamy, and hearty one-pot soup, this Chunky Chicken Chowder is a complete meal. The flavor is built by browning bone-in chicken thighs and sautéing onions and garlic. The chowder is then simmered with chicken stock, potatoes, and corn until the vegetables are tender. It’s finished with a butter and flour paste (beurre manié), milk, and heavy cream for a thick, luxurious consistency, and brightened with a squeeze of fresh lemon before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: American
Ingredients
- 4 chicken thighs, bone-in, skin removed
- Kosher salt and freshly ground black pepper
- 4 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large Vidalia or sweet onion, chopped
- 10 to 12 thyme sprigs, in a bundle
- 2 bay leaves
- 4 cloves garlic, roughly chopped
- 4 cups chicken stock
- 2 russet potatoes, peeled and cut into bite-sized cubes
- 8 ounces frozen white corn
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 lemon, halved for spritzing
Instructions
- Prepare the chicken by cutting the flaps from the thighs and cubing the meat, leaving some meat on the bone. Season the chicken pieces and bones with salt and pepper.
- In a large stockpot over medium-high heat, melt 2 tablespoons of the butter with the vegetable oil. Add the chicken thigh bones and cubed meat. Brown on all sides, then remove the cubed meat to a plate, leaving the bones in the pot.
- Lower the heat slightly and add the chopped onions, thyme bundle, and bay leaves. Season with salt and sauté for about 5 minutes, until the onions are tender.
- Add the garlic and cook, stirring, for about 4 more minutes until tender.
- Stir the browned chicken meat back into the pot and add the chicken stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes.
- Add the potatoes and frozen corn to the pot. Bring back to a boil, then reduce the heat to a simmer and cook for about 30 more minutes, until the potatoes are tender.
- Meanwhile, in a small bowl, make a paste with the remaining 2 tablespoons of butter and the flour (a beurre manié).
- When the potatoes are tender, remove the thyme sprigs and bay leaves from the chowder.
- Lower the heat and stir in the milk, heavy cream, and the flour-butter paste in small bits. Stir continuously until the paste dissolves and the chowder thickens.
- Season to taste with salt and pepper. Transfer the chowder to a serving bowl and spritz with fresh lemon juice before serving.
Notes
- Cook’s Note: The recipe advises leaving the chicken bones in the soup while it simmers to add more flavor to the broth.
- The chowder is thickened at the end with a beurre manié (a paste of equal parts soft butter and flour), which is stirred into the hot liquid.
- Using both cubed chicken thigh meat and the bones adds layers of flavor and texture to the chowder.
Nutrition
- Serving Size: 1/6 of recipe (approx. 2 cups)
- Calories: 650-750
- Sugar: 12-18 g
- Sodium: 900-1200 mg (before adding salt to taste)
- Fat: 40-50 g
- Saturated Fat: 22-28 g
- Trans Fat: 0 g
- Carbohydrates: 35-45 g
- Fiber: 4-6 g
- Protein: 30-35 g
- Cholesterol: 180-220 mg
Serving Your Chunky Chicken Chowder
To serve, ladle the hot, thick, and creamy chowder into deep, cozy bowls or large mugs. The “cook’s note” is right—encourage everyone to enjoy the tasty morsels of chicken still on the bones!
Just before serving, give each bowl a spritz with a fresh lemon wedge. This final touch is crucial for brightening the flavor. Garnish with fresh parsley or chives, and serve with oyster crackers or warm, crusty bread for dipping.
Storage and Make-Ahead Tips
Like many soups and stews, this chowder is often even more flavorful the next day.
- Storage: Allow any leftover chowder to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- Freezing: Cream-based soups can sometimes separate upon thawing, and potatoes can change texture. However, you can still freeze this chowder. Let it cool completely and freeze it in airtight containers for up to 2 months.
- Reheating: Reheat the chowder gently in a saucepan over low heat, stirring frequently. Do not let it boil. You may need to add a splash of milk or broth to thin it to your desired consistency.
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Creative Recipe Variations
This classic chowder is a wonderful base for your own creative twists.
- Smoky Bacon and Chicken Chowder: Before you start, cook 4 slices of chopped bacon in the pot until crispy. Remove the bacon with a slotted spoon and set it aside. Brown the chicken in the reserved bacon fat instead of the butter and oil. Crumble the cooked bacon and use it as a garnish on top of the finished chowder.
- Spicy Southwestern Chicken Chowder: Add one finely chopped jalapeño and 1/2 teaspoon of cumin along with the onion. Substitute one can of the corn with a can of drained and rinsed black beans. Garnish the finished chowder with chopped fresh cilantro and a dollop of sour cream.
- Quick Rotisserie Chicken Chowder: For a super-fast version, you can skip the raw chicken steps. Use a store-bought rotisserie chicken. Shred the meat from the chicken and set it aside. Use 5 cups of a high-quality chicken bone broth. Follow the recipe as directed for the vegetables and thickening, and then stir in the shredded rotisserie chicken at the very end with the cream, just to heat it through.
Enjoy the Ultimate Comfort Food!
You’ve just created a bowl of pure, unadulterated comfort. This Chunky Chicken Chowder is rich, creamy, savory, and satisfying in every possible way. It’s the kind of meal that warms you up from the inside out and makes any day feel a little cozier.
We hope this becomes a go-to recipe in your home for years to come.
If you loved making this chowder, please leave a comment below or share it with a friend who appreciates a truly great bowl of soup!
Frequently Asked Questions (FAQs)
Q1: What is the difference between a soup and a chowder?
While all chowders are soups, not all soups are chowders. “Chowder” typically refers to a type of soup that is thick, rich, and chunky. Chowders are almost always made with a creamy or milk-based broth and contain large pieces of ingredients like potatoes, vegetables, and seafood or meat.
Q2: Why use bone-in chicken? Can I use boneless breasts instead?
Using bone-in chicken makes a huge difference in the flavor of the broth. The bones release collagen and deep, savory flavor as they simmer, creating a much richer and more complex soup base. While you can use boneless chicken breasts, the resulting chowder will have less body and a less robust flavor. Chicken thighs are recommended over breasts as they remain more moist and tender.
Q3: What is a “beurre manié” and how is it different from a roux?
Both are thickeners made from equal parts butter and flour. A “roux” is cooked at the beginning of a recipe by melting butter and cooking flour in it before adding liquid. A “beurre manié” is an uncooked paste of softened butter and flour that is added at the end of the cooking process. It’s a fantastic way to thicken an already-made soup or sauce without creating lumps.
Q4: Can I make this chowder dairy-free?
Yes. To make a dairy-free version, use a dairy-free butter substitute (like a quality margarine or oil) and unsweetened, full-fat canned coconut milk in place of the milk and heavy cream. The coconut milk will add a very subtle coconut flavor but will provide a wonderful creaminess.
Q5: Why is the final spritz of lemon so important?
The acidity in the lemon juice cuts through the richness of the butter, cream, and chicken fat. It acts like a palate cleanser in every bite, brightening all the other flavors and preventing the chowder from tasting too heavy. It’s a small step that makes a big difference.