Best 9 Cheesy Mashed Potato Chicken Chowder Recipes

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Indulge in a culinary masterpiece that harmoniously blends the comforting flavors of mashed potatoes, tender chicken, and a rich, cheesy broth. This Cheesy Mashed Potato Chicken Chowder promises a hearty and satisfying experience with every spoonful. Its creamy texture, infused with melted cheese and velvety mashed potatoes, embraces the succulent chicken pieces, creating a symphony of flavors. As you relish this delightful chowder, savor the medley of vegetables that add a vibrant dimension, while the herbs and spices impart a symphony of aromas. Whether seeking a cozy meal on a chilly evening or a flavorful addition to your dinner repertoire, this Cheesy Mashed Potato Chicken Chowder stands ready to captivate your taste buds.

Accompanying this delectable chowder are two enticing variations that offer unique flavor profiles. The Creamy Chicken and Wild Rice Soup boasts a luscious broth brimming with tender chicken, wild rice, and a medley of vegetables, while the Creamy Chicken and Broccoli Soup presents a vibrant combination of tender chicken, crisp broccoli florets, and a creamy broth infused with herbs and spices. Each recipe promises a delectable journey, inviting you to explore the diverse culinary landscapes of these chowders.

Here are our top 9 tried and tested recipes!

LOADED CHEESY CHICKEN POTATO CHOWDER



Loaded Cheesy Chicken Potato Chowder image

Potatoes, chicken, carrots, corn and more!! Thick, creamy, rich, and wonderfully cheesy!! Fast and easy comfort food that everyone loves!!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 40m

Number Of Ingredients 18

3 to 4 tablespoons olive oil
2 cups sweet Vidalia or yellow onions, peeled and diced small (about 1 medium/large onion)
1 cup carrots, peeled and diced small (about 2 large carrots)
1 cup celery, diced small (about 2 stalks)
4 garlic cloves, finely minced
1/4 cup all-purpose flour
32 ounces (4 cups) low-sodium chicken broth
3 cups milk, or as needed (I use Silk Unsweetened Cashewmilk)
3 cups Russet potatoes, peeled and diced into 1/4-inch cubes (about 3 large potatoes)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
pinch cayenne pepper, optional and to taste
2 cups cooked shredded rotisserie chicken (use storebought to save time)
3/4 cup corn (I used frozen and added it straight from the freezer)
8 ounces extra-sharp cheddar cheese (grate it yourself, pre-grated cheese in plastic bags is resistant to melting)
1/3 cup fresh flat-leaf parsley leaves, finely chopped

Steps:

  • To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
  • Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
  • Add the garlic and sauté for another 1 to 2 minutes.
  • Add the flour and whisk constantly until lightly browned, about 1 minute.
  • Add the chicken broth, milk, and whisk constantly until slightly thickened, about 1 to 2 minutes.
  • Add potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra milk is okay. At the end you will adjust the seasoning levels.
  • After potatoes are soft, add the chicken, corn, and boil for 1 to 2 minutes to warm the chicken and corn through.
  • Reduce the heat to low, add the cheese slowly, and stir continuously until melted and combined.
  • Add the parsley and stir to combine.
  • Taste chowder and add salt to taste. I added another teaspoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately.

Nutrition Facts : Calories 431 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 88 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 29 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 3547 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CHICKEN AND POTATO CHOWDER



Chicken and Potato Chowder image

Just like mom's comforting chicken noodle soup, but it's even creamier and loaded with cheesy goodness!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 13

1/4 cup unsalted butter
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1 teaspoon dried thyme
1/4 cup all-purpose flour
3 cups chicken broth
2 cups milk, or more, as needed
2 russet potatoes, peeled and cubed
2 cups diced cooked chicken breast
1 1/2 cups shredded sharp cheddar cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Steps:

  • Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.

CHEESY CHICKEN AND POTATO CHOWDER



Cheesy Chicken and Potato Chowder image

Provided by Georgia

Number Of Ingredients 14

4 cups chicken broth
2 cups 2 medium diced peeled potatoes
1 cup 2-3 medium diced carrots
1 cup 3 medium stalks diced celery
1/2 cup diced onion
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/4 cup unsalted butter
1/3 cup all-purpose flour
2 cups milk, I used skim
2 cups 8 oz. shredded cheddar cheese
2 cups diced cooked chicken
1/4 cup chopped fresh parsley

Steps:

  • In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt, pepper and thyme. Cover and simmer for 15 minutes, or until vegetables are tender.
  • Meanwhile, melt butter in a medium saucepan over medium-high heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil and stir for 2 minutes, or until thickened. Reduce heat and add cheese, stirring until melted. Stir cheese mixture and shredded chicken into broth. Cook and stir until heated through.
  • Ladle into serving bowls. Sprinkle with chopped parsley.
  • Enjoy!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

CHEESY MASHED POTATO CHICKEN CHOWDER



Cheesy Mashed Potato Chicken Chowder image

Betty Crocker® Ultimate potatoes and other convenient ingredients help you get this dinner on the table in 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 8

2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 can (15.25 oz) whole kernel sweet corn, undrained
2 cups chopped deli rotisserie chicken
1 medium red bell pepper, chopped
2 medium green onions, sliced with tops (1/4 cup)
2 tablespoons butter or margarine
2 cups milk
1 box (4.9 oz) Betty Crocker™ Ultimate Cheddar mashed potatoes

Steps:

  • In 3-quart saucepan over medium high heat, heat chicken broth, corn, chicken, bell pepper, green onions and butter to boiling. Cover; reduce heat. Simmer 5 minutes, stirring occasionally, until bell pepper is crisp-tender.
  • Stir in milk and 1 pouch Cheese Sauce pouch until sauce is melted and thoroughly heated. Remove from heat; stir in 1 potato pouch until blended. Serve immediately.

Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 8 g, TransFat 0 g

CHEESY POTATO CHOWDER



Cheesy Potato Chowder image

This hearty chowder makes a great lunch or dinner. Serve with a green salad and slices of whole grain bread to complete the meal.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h

Yield 8

Number Of Ingredients 10

6 medium unpeeled red potatoes (2 lb), cut into 1/2-inch cubes
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups Frozen Broccoli Cuts
1/3 cup Gold Medal™ all-purpose flour
1 cup fat-free (skim) milk
1 brick (8 oz) 2% milk reduced-fat sharp Cheddar cheese, shredded (2 cups)*
1/2 cup fat-free sour cream
4 medium green onions, chopped (1/4 cup)

Steps:

  • In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
  • Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
  • In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.
  • To serve, ladle soup into bowls.

Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 20 mg, Fiber 4 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 5 g, TransFat 0 g

CHEESY CHICKEN CHOWDER



Cheesy Chicken Chowder image

I like to serve this hearty chowder with garlic bread and a salad. It's a wonderful dish to prepare when company drops in. The rich, mild flavor and tender chicken and vegetables appeal even to children and picky eaters. -Hazel Fritchie, Palestine, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups whole milk
2 cups shredded cheddar cheese
2 cups diced cooked chicken

Steps:

  • In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender., Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through.

Nutrition Facts : Calories 322 calories, Fat 19g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 1100mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

CHEESY POTATO CHOWDER



Cheesy Potato Chowder image

One of my goals in life is to make as many delicious things from potatoes as possible...They're so CHEAP! I absolutely could not believe how good this was. I'm a beginning cook, so it was a little intimidating how attentive I had to be to the chowder-making process, but that's just the way chowders are--and this was SO worth it. I've cooked it for everyone I know, so they think I'm some kind of fancy kitchen goddess. It's simply lovely to make on a chilly night (isn't it pleasant to huddle near delicious-smelling steam rising off of yummy food when it's cold out there?), and I like to serve it with beer bread. I often add more veggies than the recipes calls for, and have used all different kinds of cheeses as well.

Provided by Serah B.

Categories     Chowders

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 cups water or 1 1/2 cups vegetable broth
3 medium potatoes, peeled and cubed
1 stalk celery
1 medium carrot, chopped
1/4 cup butter
1 medium onion, chopped
1/4 cup all-purpose flour
1 teaspoon salt (or to taste)
1/8 teaspoon pepper (or to taste)
1/8 teaspoon cayenne pepper (optional)
4 cups milk
8 ounces shredded mild cheddar cheese
4 ounces swiss cheese
1/2 teaspoon caraway seed

Steps:

  • Combine water, potatoes, celery and carrot in medium saucepan. Bring to boil. Reduce heat and simmer uncovered until veggies are tender (about 10 minutes).
  • Meanwhile, melt butter in a large saucepan over medium heat.
  • Cook and stir onions in butter until onions are tender but not brown (about 2 minutes).
  • Stir in flour, salt and pepper (and cayenne if using). Cook and stir about 1 minute.
  • Stir in milk and potato mix.
  • Cook and stir over medium heat until bubbly.
  • Stir in cheeses and caraway seeds.
  • Reduce heat to low and simmer uncovered until cheeses are melted and mixture is hot, stirring constantly.

Nutrition Facts : Calories 510.5, Fat 31.6, SaturatedFat 19.9, Cholesterol 100.2, Sodium 813.4, Carbohydrate 34.8, Fiber 3.2, Sugar 2.7, Protein 23

POTATO CHOWDER SOUP I



Potato Chowder Soup I image

This is a creamy, cheesy soup that is easy and delicious! Great in bread bowls.

Provided by Thea

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 10

2 cups peeled and diced potatoes
½ cup diced carrots
½ cup diced celery
¼ cup chopped onion
1 teaspoon salt
¼ cup butter
2 cups milk
¼ cup all-purpose flour
2 (15 ounce) cans whole kernel corn, drained
2 ½ cups shredded Cheddar cheese

Steps:

  • Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
  • Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
  • Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 34.4 g, Cholesterol 57.2 mg, Fat 19.7 g, Fiber 3.1 g, Protein 14.8 g, SaturatedFat 12.1 g, Sodium 900.8 mg, Sugar 7.2 g

CHEESY POTATO CHOWDER



Cheesy Potato Chowder image

This chowder was invented by my niece, who took a basic potato soup recipe and added some of her own ingredients. The results were "souperb"! I was a cook at the time, and I tried her recipe at work. It was the hit of the season!

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 9

8 to 12 medium potatoes, peeled and cubed
3 carrots, diced
2 cans (14-1/2 ounces each) chicken broth
1 pound process cheese (Velveeta), cubed
1 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound bacon, cooked and crumbled, divided
3 cups milk

Steps:

  • In a large kettle, cook potatoes and carrots in chicken broth until tender, about 10 minutes. Add the cheese, dill weed, salt and pepper. Cook and stir until cheese is melted. Add bacon, reserving 1/2 cup, and milk. Heat through. Top individual bowls with reserved bacon.

Nutrition Facts : Calories 347 calories, Fat 15g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 1283mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 20g protein.

Tips:

  • Prep your ingredients beforehand: Chop the vegetables, dice the chicken, and measure out the spices before you start cooking to save time and ensure smooth cooking.
  • Use russet potatoes for the creamiest mash: Russet potatoes have a high starch content, which makes them ideal for creamy mashed potatoes. If you don't have russet potatoes, you can use Yukon Gold or all-purpose potatoes, but they may not be as creamy.
  • Don't overcook the chicken: Chicken can quickly become dry and tough if it's overcooked. Cook the chicken just until it's cooked through, about 5-7 minutes.
  • Use a good quality cheese: The type of cheese you use will greatly impact the flavor of the chowder. Use a cheese that melts well, such as cheddar, Monterey Jack, or Gruyère.
  • Season the chowder to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a pinch of cayenne pepper for a little heat.

Conclusion:

This Cheesy Mashed Potato Chicken Chowder is the ultimate comfort food. It's creamy, cheesy, and packed with chicken and vegetables. It's perfect for a cold night or a casual get-together. With its simple ingredients and easy-to-follow instructions, this chowder is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and satisfying meal, give this Cheesy Mashed Potato Chicken Chowder a try!

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