Recipe: Chicken and Potato Chowder

Chicken and Potato Chowder, Courtesy:
Chicken and Potato Chowder, Courtesy:

I have wanted to make a hearty chowder since the first snowfall a few months back. So, when I came across this Martha Stewart recipe for Chicken and Potato Chowder, I decided to give it a try. Not only is it a nice change from a traditional seafood chowder, but it’s also a great way to use up leftover chicken.


2 boneless, skinless chicken breasts (12 ounces total), cut into cubes
Salt and freshly ground pepper
2 Tbsp. olive oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
2 Tbsp. all-purpose flour
2 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 pound red potatoes, cut into 1/2-inch cubes
2 1/2 cups whole milk
Pinch of ground nutmeg
3/4 cup frozen corn kernels, thawed
3/4 cup frozen peas, thawed
oyster crackers (optional)


  1. Season chicken with salt and pepper.
  2. Heat 1 Tbsp. oil in a medium saucepan over medium-high heat. Add chicken; cook until golden brown, 2 to 3 minutes. Transfer to a bowl.
  3. Add remaining tablespoon oil to same pan over medium-low heat.
  4. Add onion and garlic; season with salt.
  5. Cook, stirring often, 5 minutes.
  6. Sprinkle in flour; cook, stirring, 1 minute.
  7. Slowly stir in stock until incorporated.
  8. Add potatoes.
  9. Bring to a boil; reduce heat. Simmer until potatoes are tender, 10 to 12 minutes.
  10. Stir in milk and nutmeg.
  11. Simmer, stirring occasionally, until thick, 3 to 5 minutes.
  12. Add reserved chicken, corn, and peas; simmer until chicken is cooked through, 5 to 7 minutes.
  13. Season with salt and pepper.
  14. Serve immediately (with oyster crackers if desired)

Food Mingle Blog Alternatives and Substitutions:

  • I substituted 2% milk for whole milk because it is what I had on hand – the chowder still turned out great.
  • I used leftover baked chicken, cut into cubes, instead of cooking chicken just for this chowder.
  • Next time, I would add more corn and more potatoes to make this chowder more hearty (but perhaps my use of the 2% milk thinned it out too much, making it seem less hearty).

Yield: 7 cups




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