Hearty & Creamy Cheesy Chicken and Vegetable Chowder: The Ultimate Comfort Food Recipe
There’s nothing quite like a thick, creamy bowl of chowder to chase away the chill, and this Cheesy Chicken & Veggie Chowder is designed to do just that. Loaded with generous chunks of tender, savory chicken, a vibrant medley of seasonal vegetables, and an abundance of sharp cheddar cheese, this dish is destined to become a cherished family favorite. It’s the kind of comforting meal that brings warmth and joy to any table, especially as the seasons shift and cooler temperatures arrive.
As the weather takes an unpredictable turn, transitioning from crisp autumn sunshine to brisk, cloudy days, my thoughts immediately drift to soup season. This past weekend, the temperature dropped significantly, practically signaling an official start to comfort food cravings. While some of us in the household, like my partner “Squirrel,” might be quick to declare it full-blown winter and crank up the thermostat (a notion I’m always quick to discreetly correct), it’s undeniable that a steaming bowl of homemade chowder is universally welcomed.
The inspiration for this particular chowder emerged from a long-standing love affair with classic broccoli cheddar soup. The rich, cheesy, and creamy texture is absolutely divine. However, I often find that while delicious, a traditional broccoli cheddar soup can leave me wanting a bit more substance. The solution? Elevating it with a generous addition of protein, transforming it into a hearty, satisfying meal that truly sticks to your ribs. That’s where succulent chicken comes into play, turning a delightful side into a main course that’s both filling and incredibly flavorful.
Choosing the Best Ingredients for Your Chowder
For this recipe, I opted for a substantial two pounds of PERDUE® Perfect Portions Boneless, Skinless Chicken Breasts. This quantity ensures that every spoonful of chowder is guaranteed to contain tender, flavorful chicken, making it a truly hearty experience. What I particularly appreciate about the Perfect Portions is their individual packaging within a convenient 1.5-pound bag. As a household of two, we don’t always need an entire large pack of chicken at once. These individual portions allow me to use exactly what’s needed for a recipe and easily store the rest in the freezer without the hassle of repackaging, ensuring freshness and reducing waste.
The chicken, when cooked according to the recipe, turns out incredibly tender and almost melts in your mouth, absorbing the rich flavors of the broth and vegetables. Beyond the chicken, the array of seasonal vegetables plays a crucial role. Carrots, celery, and onion form a classic aromatic base, deepening the soup’s flavor profile. Red pepper adds a touch of sweetness and vibrant color, while garlic and bay leaves infuse a complex aroma. Russet potatoes contribute to the chowder’s characteristic thickness and creamy texture, breaking down slightly as they cook. And, of course, fresh broccoli florets provide that essential “broccoli cheddar” essence, adding both flavor and nutritional value. Finally, a generous amount of sharp cheddar cheese is non-negotiable, bringing a delightful tang and an irresistible melty finish to the chowder.
A Generous Batch Perfect for Sharing (or Freezing!)
This recipe yields a truly enormous pot of chowder – seriously, it’s a lot! This is fantastic news whether you’re feeding a large family, hosting a dinner party, or simply love having delicious leftovers. A single batch can easily satisfy six hungry adults, and for smaller households, it means plenty of opportunities for future meals. For Squirrel and me, it ensures we have ample leftovers to portion into freezer bags, ready for a quick, comforting meal on a busy weeknight. However, given its irresistible nature, our latest batch was packed up and taken to my parents’ house to share. Our family of five devoured the entire pot in one sitting, with some even going back for seconds – a true testament to its deliciousness. Sharing truly is caring, especially when it comes to such a delightful meal!
Partnering with PERDUE®: Nourishing Families and Fighting Hunger
I am especially honored to be collaborating with PERDUE® in their admirable mission to combat hunger and provide meals to families in need. This partnership allows us to make a tangible difference: every time you redeem one of Perdue’s specially marked coupons for their convenient chicken products, Perdue Foods will donate 4 ounces of protein to Feeding America®. This significant contribution helps provide nourishing meals through Feeding America’s extensive nationwide network of food banks. The maximum donation for this impactful campaign is an impressive 450,000 pounds of protein, underscoring Perdue’s commitment to community welfare.
To learn more about how you can access great deals and participate in the #DonateMeals initiative, please visit the official PERDUE® promotions page. Your choices at the grocery store can genuinely help make a difference in someone’s life.
For more delicious recipe inspiration featuring high-quality chicken, be sure to follow PERDUE® on their social media channels, including Facebook, Twitter, and Pinterest. Additionally, for a chance to win some fantastic rewards and become part of their vibrant community, consider joining the Perdue Crew. It’s a wonderful way to connect with other food enthusiasts and discover new culinary ideas.
Cheesy Chicken & Veggie Chowder
A truly hearty and comforting chowder featuring tender chicken, a colorful array of fresh vegetables, and plenty of sharp cheddar cheese in a rich, creamy broth. Perfect for family dinners and cold evenings.
Yield: 6 servings
Total Time: 1 hour 15 minutes
Prep Time: 15 minutes
Cook Time: 60 minutes
Ingredients:
For the Chowder:
- 2 tablespoons butter
- 3 tablespoons olive oil, divided
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 stalks celery, finely chopped
- 1 large onion, diced
- 4 large carrots, peeled and cut into thin rounds
- 1 red bell pepper, cored, seeded, and chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 1/2 teaspoon red pepper flakes (adjust to taste for heat)
- 5 cups chicken stock (low sodium preferred)
- 2 medium russet potatoes (about 3 cups), peeled and diced into 1/2-inch cubes
- 1 and 1/2 teaspoons Italian seasoning
- 1 teaspoon seasoned salt
- 1 small head broccoli (about 3 cups), chopped into florets
- 2 cups shredded sharp cheddar cheese
- Salt and freshly ground black pepper, to taste
For the Roux (Thickening Agent):
- 6 tablespoons unsalted butter
- 3 cups milk (2% or whole milk recommended for richness)
- 1/3 cup all-purpose flour
- 1/2 cup heavy cream
- 1/2 teaspoon Worcestershire sauce
Directions:
- Begin by preparing the chicken: cut the boneless, skinless chicken breasts into uniform 1-inch pieces. Season them liberally with salt and pepper on all sides.
- Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large stock pot or Dutch oven over medium-high heat. Once hot, brown the seasoned chicken in two separate batches to avoid overcrowding the pot, which ensures a nice sear. Cook each batch for approximately 5-7 minutes until lightly browned. Transfer the browned chicken to a bowl and set aside.
- In the same pot, add the remaining 1 tablespoon of olive oil. Stir in the chopped celery, diced onion, and thin carrot rounds. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften and become tender. Add the minced garlic, chopped red bell pepper, bay leaves, and red pepper flakes to the pan; cook, stirring frequently, for another 2 minutes until fragrant.
- Pour in the chicken stock, add the diced potatoes, Italian seasoning, seasoned salt, and the previously browned chicken back into the pot. Stir all ingredients to combine thoroughly. Reduce the heat to medium-low, cover the pot, and allow it to simmer gently for 30 minutes, giving the potatoes time to cook through and the flavors to meld.
- While the chowder base simmers, prepare the roux: In a separate medium saucepan, melt 6 tablespoons of unsalted butter over medium heat. Once melted, whisk in the all-purpose flour until a smooth paste forms; continue whisking constantly for 1 minute to cook out the raw flour taste. Slowly and gradually whisk in the 3 cups of milk until fully incorporated. Bring the mixture to a gentle boil, then reduce heat and allow it to thicken for about 3-4 minutes, whisking occasionally. Stir in the heavy cream, Worcestershire sauce, and a generous pinch of salt and pepper. Cook for an additional 1 minute. Remove the roux from the heat and set aside.
- After the 30-minute simmer, add the chopped broccoli florets to the pot of soup. Continue to cook for an additional 3-4 minutes, or until the broccoli is tender-crisp.
- Finally, stir the prepared milk-roux mixture into the pot of soup. Allow the chowder to come to a gentle boil once more, then reduce heat and continue to cook for 4-5 minutes, allowing it to thicken to your desired consistency. Turn off the heat and gradually stir in the 2 cups of shredded sharp cheddar cheese until it is completely melted and smooth. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot and enjoy!
All images and text ©One Sweet Mess.
Disclosure: This recipe was developed for the lovely folks at PERDUE®. All opinions expressed here are entirely my own. Thank you for supporting my recipes and site, enabling me to work with brands that I genuinely adore and believe in.