There is something undeniably soul-warming about a creamy chowder simmering on the stove, especially when it’s served straight from a shimmering stainless steel pot. This Creamy Harvest Chicken Chowder isn't just a meal; it’s a celebration of simple, high-quality ingredients handled with care.

TYPE MAIN COURSE
SERVES 8-10
DIFFICULTY EASY
PREP TIME 15 MINUTES
COOK TIME 30 MINUTES

Ingredients

 

  • 2 tbsp unsalted butter or olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 lb chicken breast or thighs, cut into bite-sized pieces
  • 2 large Yukon Gold potatoes, cubed
  • 4 cups chicken bone broth or high-quality stock
  • 1 tsp dried thyme (or fresh sprigs)
  • Salt and cracked black pepper to taste
  • 1 cup heavy cream or whole milk
  • 1 cup frozen peas or chopped kale (for that pop of green)
  • Garnish: Sourdough croutons and fresh chives or parsley

 

Directions

  1. Sauté the Aromatics: In your All-Clad stockpot over medium heat, melt the butter. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent. Add the garlic and cook for another minute until fragrant.
  2. Brown the Chicken: Push the vegetables to the side and add the chicken pieces. Cook until the outside is no longer pink.
  3. Simmer: Stir in the cubed potatoes, thyme, salt, and pepper. Pour in the chicken broth. Bring to a boil, then reduce heat to low. Cover with the lid and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  4. Make it Creamy: Stir in the heavy cream and your greens (peas or kale). Let it simmer uncovered for another 5 minutes to thicken slightly. For a thicker chowder, smash a few of the potato cubes against the side of the pot with a wooden spoon and stir them back in.
  5. Serve: Ladle into wide bowls. Top generously with toasted croutons and fresh herbs as shown in your photo.

RECIPE BY THE ALL-CLAD KITCHEN