There was once a time, long long ago, that a good hearty soup was a rare appearance on our dinner table. Our two adorable children were dinnertime dictators and refused to let something as easy and cheap as soup cross their lips. There were too many things touching, too many ingredients in one bowl and it was too hot to put your fingers into. Spoons were a utensil that at least one of my children had a hard time getting the hang of and it was easier to put aside dreams of warm soup on cold nights and instead cook a chicken.
But, as we had hoped, that phase did not last forever and soup has made a triumphant return to our winter time dinner rotation. The typical forms of soup that can be found are beef chili (with no beans because our dear daughter is still religiously against them) and beef stew, but on the rare occasion that we have any leftover chicken (or any leftover anything because the kids eat seconds of everything these days) we make this Creamy Farmhouse Chicken Chowder.
It a super simple recipe and comes together really fast. You could swap out leftover thanksgiving turkey for the chicken and have an easy post-holiday soup. The chicken broth is the key to any really good soup and I made mine in the crockpot and stored it in the freezer for just such an occasion. But if you don’t have time to make your own, I really like this kind.
More Easy Chowder Recipes
Creamy Chicken & Potato Chowder
Creamy Chicken & Potato Chowder is an easy soup to make with leftover chicken or turkey and just a few basic ingredients.
- 4 slices bacon, chopped
- 1 large onion, chopped
- 1 large red bell pepper, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried thyme
- 1/4 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1/2 cup all purpose flour
- 8 cups low sodium chicken broth Homemade is best!
- 4 large carrots, diced
- 3 medium potatoes, peeled and diced
- 3 cups chopped cooked chicken
- 1/2 cup heavy cream
- 2 Tablespoons minced fresh parsley
Heat a large pot over medium high heat and add in the bacon. Cook until crisp and remove half of the bacon to paper towels to drain. Keep the other half in the pot.
Add the onion and red bell pepper to the pot and cook, stirring often until both the onion and bell pepper have softened ( about 5 minutes). Add in the garlic and thyme and cook for an additional couple minutes.
Stir in the flour and cook for 60 seconds, then whisk in the chicken broth. Slowly at first so that you don’t get any lumps of flour. Add in the carrots and potatoes and boil until tender (about 15 minutes.
Add in the chicken and the heavy cream and heat through. Serve topped with bacon and fresh parsley