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Chicken chowder is a hearty and creamy soup that can be served year round. My version is loaded with shredded chicken, potatoes, corn, peas, and carrots. Onions, celery, garlic and some spices add to the flavor. To cream up the chowder, my secret ingredient is a packet of chicken gravy mix.

I normally use shredded chicken breast from my freezer stash but a rotisserie chicken will do in a pinch. I opt out of peeling potatoes when I have diced frozen hash browns on hand. The other veggies can be frozen, canned or fresh. The chowder is easy to prepare and doesn’t take long to cook.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Unsalted chicken broth
  • Shredded cooked chicken breasts
  • Reduced sodium chicken gravy mix – I use McCormick.
  • Frozen peas, corn and diced hash browns
  • Chopped onion, celery and carrots
  • Olive oil
  • Minced garlic cloves – I run them through a garlic press.
  • Garlic powder
  • Onion powder
  • Lemon pepper
  • Dried tarragon
  • Dehydrated potato flakes
  • Salt to taste

Making the Chowder

  • Chopped the onions and celery.

  • Heat the olive oil in a dutch oven. Add the chopped onion and celery and saute until translucent and tender.

  • Add the minced garlic cloves to the pot and saute. As soon as the garlic becomes tender and aromatic, add the chicken broth and gravy mix and stir to combine.
  • Add the spices, tarragon, chopped carrots and hash browns and cook until tender, about 10 min. Add in the peas, corn and chicken and cook until heated through.

  • I prefer a thicker chowder, so I add a small amount of dehydrated potato flakes to further thicken the chowder and add creaminess. After stirring the potato flakes in, let it sit for a few minutes on low heat and then serve. If you prefer a thinner chowder, skip the potato flakes.

Serving Ideas

  • A cup of chicken chowder with a handful of oyster crackers makes a satisfying lunch.
  • Serve a piece of garlic bread or a dinner roll with a bowl of this chowder and you have a nice dinner.
  • A sandwich or side salad with a cup of chowder makes a quick weeknight dinner.

WW Recipe Link – 2 pt

Chicken Chowder

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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Lunch, Main Course, Soup
Cuisine: American
Servings: 5 servings
Calories: 217kcal

Equipment

  • 4 qt sauce pan
  • measuring spoons
  • measuring cups
  • garlic press

Ingredients  

  • 32 oz unsalted chicken broth; I use Swanson
  • 7½ oz shredded chicken breast
  • 1 medium onion
  • 2½ large ribs celery
  • 2 cloves garlic
  • 6½ oz diced frozen hash browns
  • 1 c frozen corn
  • ¾ c frozen peas
  • 2 medium carrots
  • 1 packet reduced sodium chicken gravy mix, I use McCormicks
  • ¼ tsp black pepper
  • 1 tsp lemon pepper
  • 1 tsp garlic powder
  • ¾ tsp onion powder
  • 1 tsp dried tarragon
  • ¼ c dehydrated potato flakes, I used Hungry Jacks
  • 2 tsp olive oil
  • salt to taste

Instructions

  • Chop the onion and celery.
  • Heat the olive oil in the sauce pan. Add the onion and celery and saute until it is translucent and tender.
  • Run the garlic cloves through a garlic press or finely mince it. Add it to the onion and celery and saute for a min or less until it is tender and aromatic.
  • Add the broth, gravy mix, pepper, lemon pepper, garlic powder and onion powder to the pan and stir together. Crumble the dried tarragon and add it to the pan.
  • Add the hash browns and chopped carrots to the pan and cook on medium for about 10 min or until fork tender.
  • Add in the corn, peas and chicken stir and cook an additional 5 or so min.
  • Taste the chowder and add salt to taste, a ¼ tsp at a time until you satisfied with the flavor. I used ¼ tsp salt.
  • If you are satisfied with the thickness of the chowder, its done. If it's on the thin side and you want it thicker then stir in ¼ c of dehydrated potato flakes. I find this varies depending on how much liquid the frozen vegetables give off - sometime the gravy mix is sufficient to thicken it and sometimes it's a bit thin and needs the potato flakes. If you add the potato flakes, make sure it is heated through.
  • Serve and enjoy. Store the left overs in the refrigerator.

Notes

I used the dehydrated potato flakes and they are included in the nutritional info and WW pts.

Nutrition

Serving: 1serving | Calories: 217kcal | Carbohydrates: 29g | Protein: 18g | Fat: 4g | Saturated Fat: 0.6g | Sodium: 540mg | Fiber: 5.8g
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