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

Scale

1 lb ground chicken
4 medium potatoes, peeled and diced
1 medium yellow onion, finely chopped
2 stalks celery, diced
2 medium carrots, diced
2 cloves garlic, minced
1 cup frozen or fresh corn kernels
4 cups low-sodium chicken broth
1 ½ cups milk (whole or 2%)
½ cup heavy cream (optional for extra creaminess)
2 tablespoons olive oil or butter
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon smoked paprika
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
2 tablespoons all-purpose flour
2 green onions, sliced (for garnish)
Fresh parsley or chives, chopped (optional for garnish)

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Instructions

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.
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.
Sprinkle flour over the vegetables and stir to coat evenly. Add thyme, parsley, and smoked paprika, stirring to release their aroma.
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.
Return the browned ground chicken to the pot and stir to combine. Let simmer for another 5 minutes to blend the flavors.
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.
Adjust the consistency by adding more broth or milk if needed. Season with additional salt and pepper to taste.
Serve hot, garnished with sliced green onions and parsley or chives. Pair with crusty bread or biscuits for a complete meal.

Notes

For a thicker chowder, mash a few cooked potatoes against the side of the pot before adding milk.
You can add extra vegetables like peas, spinach, or diced bell peppers.
For a lighter version, omit the heavy cream and use just milk.
Store leftovers in the refrigerator for up to 3 days. Reheat gently over medium heat, adding a splash of milk or broth if needed.
To freeze, omit the dairy, then add milk or cream when reheating for best texture.

Prep Time: 15 minutes
Cook Time: 35 minutes