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Creamy Chicken Potato Chowder

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PREP TIME
30 min
COOKING TIME
130 min
TOTAL TIME
160 min
SERVINGS
8 servings
Dinner
Creamy Chicken Potato Chowder
Ingredients
  • 2 1/2 pounds russet potatoes
  • 2 tablespoons olive oil, divided
  • 1 onion, diced
  • 1 cup diced carrots
  • 2 stalks celery, diced
  • 1 pound skinless, boneless chicken breast halves, cut into chunks
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste
  • 6 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup chicken stock
  • 1 cup bite-size broccoli florets
  • 5 ounces shredded sharp Cheddar cheese, divided
  • 1/2 cup bacon bits, divided
  • 2 green onions, chopped, divided
  • 1 cup sour cream
Instructions
1
Preheat the oven to its optimal temperature, 375 degrees F (190 degrees C).
2
Wrap each potato in aluminum foil and create small holes on its surface using a fork to prevent it from bursting during cooking.
3
Place the wrapped potatoes in the preheated oven and let them cook until they are tender, taking anywhere from 1 1/2 to 2 hours.
4
Once the potatoes are cooked, remove them from the oven and let them cool down until they can be handled easily; then scoop out their flesh and place it in a bowl for later use. Discard the potato skins.
5
Heat 1 tablespoon of oil in a large skillet over medium-low heat and cook the onion, carrots, and celery until they are tender, taking around 5 to 10 minutes. Transfer the cooked vegetables to a plate and set them aside.
6
Heat the remaining 1 tablespoon of oil in the same skillet over high heat and cook the chicken, along with 1 teaspoon of salt and 1/2 teaspoon of pepper, until it is cooked through and the juices run clear, taking around 5 to 10 minutes. Transfer the chicken to a plate and set it aside.
7
Melt butter in a large saucepan over medium heat, then stir flour into the melted butter and cook until it is lightly browned, taking around 1 to 2 minutes. Gradually pour in milk, about 1/4 cup at a time, and cook the mixture until it thickens, taking around 10 minutes.
8
Combine the cooked potatoes, onion mixture, chicken, chicken stock, broccoli, most of the Cheddar cheese, 1/2 of the bacon bits, and 1/2 of the green onions into the sauce. Let it cook until heated through and broccoli is tender, taking around 10 minutes; season with salt and pepper.
9
Stir sour cream into the soup until it is heated through, taking around 5 minutes.
10
Ladle the soup into serving bowls and top it with the remaining bacon bits, Cheddar cheese, and green onions.