When the weather turns crisp and you crave something hearty, creamy, and comforting, this Ground Chicken and Potato Chowder is the perfect answer. It’s a warm bowl of coziness that brings the family together around the dinner table. Imagine tender potatoes simmered in a rich, velvety broth, mingling with flavorful ground chicken, sweet corn, and aromatic herbs — every spoonful is pure comfort.
This recipe was inspired by traditional chowders often served along the coasts of New England but with a lighter, leaner twist using ground chicken instead of heavier proteins. It’s the kind of meal that’s perfect for chilly evenings, lazy weekends, or when you just need something nourishing and satisfying without spending hours in the kitchen. With its simple ingredients and big flavor, this chowder proves that wholesome cooking can be both easy and irresistibly delicious.
Ingredients
For the Chowder:
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1 lb ground chicken
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4 medium potatoes, peeled and diced
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1 medium yellow onion, finely chopped
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2 cloves garlic, minced
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2 stalks celery, diced
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2 medium carrots, diced
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1 cup frozen or fresh corn kernels
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4 cups low-sodium chicken broth
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1 ½ cups milk (whole or 2%)
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½ cup heavy cream (optional for extra richness)
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2 tablespoons olive oil or butter
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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½ teaspoon smoked paprika
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¼ teaspoon ground black pepper
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½ teaspoon salt (adjust to taste)
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2 tablespoons all-purpose flour (for thickening)
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2 green onions, sliced (for garnish)
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Fresh parsley or chives, chopped (optional for garnish)
Directions
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Brown the Ground Chicken:
Heat olive oil or butter in a large soup pot over medium heat. Add the ground chicken, breaking it apart with a wooden spoon as it cooks. Season with a pinch of salt and pepper. Cook for 5–7 minutes, or until the chicken is fully browned and no longer pink. Remove it from the pot and set aside. -
Sauté the Vegetables:
In the same pot, add the chopped onion, celery, and carrots. Sauté for about 5 minutes, or until the vegetables soften slightly. Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning. -
Add the Flour and Seasonings:
Sprinkle the flour over the sautéed vegetables and stir to coat evenly. This step helps thicken the chowder later. Add thyme, parsley, and smoked paprika, mixing well to release their aroma. -
Simmer with Potatoes and Broth:
Pour in the chicken broth and stir until everything is well combined. Add the diced potatoes and bring the mixture to a gentle boil. Reduce heat to medium-low and simmer for 12–15 minutes, or until the potatoes are tender when pierced with a fork. -
Return the Ground Chicken:
Add the cooked ground chicken back to the pot, stirring it into the mixture. Let everything simmer together for another 5 minutes, allowing the flavors to meld beautifully. -
Add Milk and Corn:
Stir in the milk and corn kernels. If you want a creamier texture, pour in the heavy cream as well. Continue cooking for 5–7 minutes over low heat, making sure the soup does not boil — this prevents the dairy from curdling. -
Adjust the Consistency:
If the chowder is too thick, add a bit more broth or milk until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a few more minutes to reduce slightly. Taste and adjust seasoning with additional salt and pepper if needed. -
Serve and Garnish:
Ladle the chowder into bowls and top with sliced green onions, fresh parsley, or chives for a bright finishing touch. Serve warm with crusty bread, biscuits, or a simple side salad.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Notes
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Make it lighter: For a lower-calorie option, skip the heavy cream and use only milk. The chowder will still be creamy and flavorful.
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Add more veggies: Feel free to toss in peas, spinach, or diced bell peppers to boost the nutrition and color.
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Thickening tip: If you prefer a thicker chowder, mash some of the cooked potatoes against the side of the pot before adding the milk and cream.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat, adding a splash of broth or milk to loosen the consistency.
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Freezing: While the chowder can be frozen, keep in mind that dairy-based soups may separate slightly when thawed. Stir well while reheating to restore the texture.
The Comfort of a Bowl: Why You’ll Love Ground Chicken and Potato Chowder
There’s something deeply comforting about a chowder — it’s creamy, filling, and full of flavor. This particular version takes everything you love about traditional chowders but makes it a little lighter and leaner with ground chicken. It’s ideal for anyone looking to enjoy that same heartwarming richness without feeling overly heavy after the meal.
Each ingredient plays its part beautifully: the potatoes give it body, the corn adds natural sweetness, and the herbs infuse warmth and depth. The result is a chowder that tastes indulgent but feels balanced — a one-pot wonder that’s just as suitable for a casual weeknight dinner as it is for serving guests.
Tips for the Best Chowder Texture
The key to a perfect chowder lies in achieving the right balance of creaminess and heartiness. You want it thick enough to feel substantial but not so dense that it loses its comforting, spoonable quality. Here’s how to perfect that balance:
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Use starchy potatoes — Yukon gold or russet potatoes are ideal because they naturally break down slightly as they cook, thickening the chowder.
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Don’t rush the simmering stage — allowing the soup to simmer gently ensures that the flavors blend beautifully and the potatoes reach the perfect tenderness.
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Add dairy at the end — incorporating milk and cream after the simmering stage keeps the chowder smooth and prevents curdling.
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Mash a few potatoes — before adding the dairy, gently mash a small portion of the potatoes to give the soup extra body without extra flour.
What to Serve with Ground Chicken and Potato Chowder
This chowder is a satisfying meal on its own, but pairing it with the right sides can make your dinner feel extra special.
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Crusty Bread or Rolls: Perfect for soaking up every drop of the creamy broth.
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Simple Green Salad: A light, tangy salad adds freshness to balance the richness of the chowder.
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Roasted Vegetables: Try roasted carrots, Brussels sprouts, or asparagus for a wholesome side.
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Homemade Biscuits: Buttery biscuits or cornbread are a classic accompaniment that adds Southern comfort flair.
Why Ground Chicken Makes a Great Chowder Base
Ground chicken is a fantastic choice for chowders because it adds protein and flavor without overwhelming the other ingredients. It cooks quickly, absorbs seasoning well, and maintains a tender texture that complements the creamy base.
Unlike traditional seafood or bacon-based chowders, this version is lighter and more versatile. Ground chicken also appeals to families looking for a budget-friendly, healthy option that doesn’t compromise on comfort. It’s an easy ingredient to find year-round, making this recipe practical for both weeknight dinners and meal prep.
How to Store and Reheat
Refrigerator: Allow the chowder to cool completely before transferring it to airtight containers. Store for up to 3 days. When reheating, do so gently on the stovetop over low to medium heat, stirring occasionally. Add a little milk or broth if the chowder thickens too much.
Freezer: If you plan to freeze it, do so before adding the dairy. Let the soup cool, then store in freezer-safe containers for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator, reheat on the stove, and stir in milk or cream just before serving.
Variations and Add-Ins
The beauty of this recipe lies in its adaptability. You can easily adjust it based on what you have in your kitchen:
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Cheesy version: Stir in a handful of shredded cheddar or Monterey Jack cheese for extra richness.
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Spicy twist: Add a pinch of crushed red pepper flakes or a diced jalapeño for gentle heat.
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Herb lovers’ chowder: Mix in fresh dill, rosemary, or basil for unique flavor layers.
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Loaded chowder: Top with shredded cheese, diced green onions, or even a dollop of Greek yogurt for a “loaded potato soup” vibe.
Frequently Asked Questions (FAQs)
1. Can I use ground turkey instead of ground chicken?
Absolutely. Ground turkey works just as well in this recipe and has a similar flavor and texture. The cooking times and steps remain the same.
2. How can I make this chowder dairy-free?
Replace milk with unsweetened oat milk or almond milk, and skip the heavy cream. You can also stir in a spoonful of mashed potatoes or blended cauliflower to thicken the soup naturally.
3. Can I prepare this chowder in a slow cooker?
Yes, you can. Brown the ground chicken first, then add all ingredients (except milk and cream) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in the milk and cream during the final 30 minutes.
4. How do I make it thicker without flour?
Mash a few of the cooked potatoes or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) added toward the end of cooking. This will create a naturally thick consistency without changing the flavor.
Ground Chicken and Potato Chowder Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
When the weather turns chilly, a steaming bowl of Ground Chicken and Potato Chowder is the perfect comfort meal. This hearty dish blends tender potatoes, flavorful ground chicken, and sweet corn in a creamy, savory broth that feels like a warm hug. It’s inspired by classic chowders but made lighter with ground chicken for a wholesome twist. Perfect for cozy family dinners or meal prep, this recipe delivers comfort, flavor, and nourishment all in one bowl.
Ingredients
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1 lb ground chicken
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4 medium potatoes, peeled and diced
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1 medium yellow onion, finely chopped
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2 stalks celery, diced
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2 medium carrots, diced
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2 cloves garlic, minced
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1 cup frozen or fresh corn kernels
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4 cups low-sodium chicken broth
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1 ½ cups milk (whole or 2%)
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½ cup heavy cream (optional for extra creaminess)
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2 tablespoons olive oil or butter
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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½ teaspoon smoked paprika
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½ teaspoon salt (adjust to taste)
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¼ teaspoon black pepper
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2 tablespoons all-purpose flour
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2 green onions, sliced (for garnish)
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Fresh parsley or chives, chopped (optional for garnish)
Instructions
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Heat olive oil or butter in a large soup pot over medium heat. Add the ground chicken and cook for 5–7 minutes, breaking it up as it browns. Season lightly with salt and pepper, then remove from the pot and set aside.
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In the same pot, add the onion, celery, and carrots. Cook for 5 minutes until softened. Add garlic and cook another 30 seconds until fragrant.
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Sprinkle flour over the vegetables and stir to coat evenly. Add thyme, parsley, and smoked paprika, stirring to release their aroma.
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Pour in the chicken broth and stir well. Add the diced potatoes, then bring to a gentle boil. Reduce heat to medium-low and simmer for 12–15 minutes, until potatoes are tender.
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Return the browned ground chicken to the pot and stir to combine. Let simmer for another 5 minutes to blend the flavors.
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Stir in the milk and corn. If using, add the heavy cream for extra richness. Simmer gently for 5–7 minutes, being careful not to boil.
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Adjust the consistency by adding more broth or milk if needed. Season with additional salt and pepper to taste.
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Serve hot, garnished with sliced green onions and parsley or chives. Pair with crusty bread or biscuits for a complete meal.
Notes
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For a thicker chowder, mash a few cooked potatoes against the side of the pot before adding milk.
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You can add extra vegetables like peas, spinach, or diced bell peppers.
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For a lighter version, omit the heavy cream and use just milk.
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Store leftovers in the refrigerator for up to 3 days. Reheat gently over medium heat, adding a splash of milk or broth if needed.
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To freeze, omit the dairy, then add milk or cream when reheating for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
