Oh, there’s just something magical about a super hearty bowl of chowder, isn’t there? The kind where you get these satisfying, generous chunks of goodness in every single spoonful. Seriously, a really good chunky chowder conjures up feelings of pure comfort – like a warm hug from the inside out! This recipe is my go-to when I need something that feels both incredibly delicious and surprisingly simple to whip up. I’ve been making soups and stews for years, trying to perfect that cozy, satisfying vibe, and let me tell you, this chowder hits all the right notes. Plus, you can totally customize the protein, which is always a win in my book!
Why This Chunky Chowder Conjures Comfort
Okay, so what makes *this* particular chunky chowder conjures up all those happy feelings? It’s a combination of things, honestly!
- Super Easy to Make: Seriously, even if you’re just starting out in the kitchen, you can totally nail this. No fancy tricks needed!
- Flavor Explosion: The blend of simple veggies and broth creates such a satisfying, deep flavor. It’s just plain delicious.
- So Fulfilling: Those chunky bits of potato and your protein of choice make it incredibly hearty and perfect for a chilly evening.
- Totally Adaptable: You can swap out the protein or add extra veggies – it’s a recipe that rolls with whatever you’ve got!
Gather Your Ingredients for Chunky Chowder
Alright, let’s get our aprons on and gather everything we need for this incredibly satisfying chunky chowder. It’s pretty straightforward, and you might even have most of it in your pantry already!
Here’s what you’ll need:
- Olive oil: 2 tablespoons – this is for getting things started in the pot.
- Onion: 1 large, all chopped up. It’s the base for so much flavor!
- Celery: 2 stalks, also chopped. Hello, classic chowder flavor!
- Carrots: 3 medium ones, peeled and then chopped. Gotta get those sweet veggie chunks in there.
- Chicken broth: 4 cups – use a good quality one for the best base.
- Potatoes: 1 pound, peeled and cubed. This is key for that hearty texture! Russets or Yukon Golds work great.
- Cooked chicken or seafood: 1 cup, either shredded or diced. Use whatever you love – leftover chicken, shrimp, or flaky fish is perfect!
- Heavy cream: 1/2 cup – this makes it all rich and creamy, but don’t boil it!
- Fresh parsley: 2 tablespoons, chopped. It adds such a lovely fresh finish.
- Salt and black pepper: Just to taste. You’ll want to season it up at the end.
Step-by-Step Guide to Making Your Chunky Chowder
Alright, let’s dive into actually *making* this amazing chowder! It’s really not complicated, and following these steps will get you a bowl of pure comfort in no time. Trust me, the smell alone will make you happy! And if you’re looking for other cozy soup ideas, check out this zucchini potato soup – it’s another winner.
Sautéing the Aromatics for Your Chunky Chowder
First things first, grab your biggest pot or Dutch oven. We’re going to heat up that olive oil over medium heat. Once it’s shimmering a bit, toss in your chopped onion, celery, and carrots. Give them a good stir and let them soften up for about 5 to 7 minutes. This step is super important because it builds the whole flavor foundation for our chunky chowder. Don’t rush it – let those veggies get happy and fragrant!
Simmering the Base of Your Hearty Chowder
Next up, it’s time to pour in the chicken broth. Get all that savory goodness into the pot! Then, add your cubed potatoes. So good, right? Now, bring the whole thing up to a boil, then immediately turn the heat down to low, cover it, and let it simmer. You’ll want to let it go for about 15 to 20 minutes, or until those potato cubes are nice and tender when you poke them with a fork.
Finishing Touches for the Perfect Chunky Chowder
Okay, we’re almost there! Now stir in your cooked chicken or seafood and that luscious heavy cream. Just heat everything through gently – and please, please, PLEASE do not let it boil after adding the cream, or it can get weird! Season it all up with salt and pepper to your liking (I always taste as I go!). Finally, stir in that lovely fresh parsley for a pop of color and freshness. Ladling this chunky chowder into bowls just feels so right.
Tips for the Best Chunky Chowder
Alright, let’s talk about making this chunky chowder truly sing! I’ve found a few little tricks over the years that really elevate it from good to absolutely fantastic. It’s all about those simple additions and choices that make a real difference. You want a chowder that truly conjures up feelings of pure joy, right?
First off, don’t be shy with the veggies! Beyond the onion, celery, and carrots we’re already using, adding a cup of corn or some peas can be *so* good. It adds another layer of sweetness and texture. Also, think about your protein – don’t just stick to chicken! Shrimp or even some firm white fish works beautifully and cooks in a snap. For extra flavor depth, I sometimes add a pinch of smoked paprika when I sauté the veggies. If you’re craving more veggie-packed goodness, you should totally check out my zucchini corn chowder or this fresh corn and zucchini chowder – they’re amazing too!
Ingredient Notes and Substitutions for Your Chowder
Let’s chat about the ingredients for this fantastic chunky chowder! While the recipe is pretty solid as is, feel free to play around a bit. For the potatoes, I usually go with Yukon Golds because they hold their shape so well, but russets work too if that’s what you have on hand. If you’re looking for a dairy-free option, you can totally swap the heavy cream for full-fat coconut milk – just make sure it’s the kind in the can, not the carton, for that creamy richness. And for protein, leftover rotisserie chicken is a lifesaver, but cooked shrimp or even some diced ham can be delicious additions too!
Equipment Needed for This Chunky Chowder
To whip up this comforting bowl of chunky chowder, you won’t need anything too fancy! Just grab a good-sized pot, like a Dutch oven, for all the simmering magic to happen. You’ll also need a sharp knife and a cutting board for chopping up all those lovely fresh veggies. And of course, a ladle is essential for serving up those generous, hearty portions of pure deliciousness!
Frequently Asked Questions About Chunky Chowder
Got questions about making the best ever chunky chowder? I’ve got you covered! Here are some things people often ask, and my best tips to make sure your chowder is absolutely perfect every single time. If you’re looking for other hearty, comforting recipes, you’d love my white bean mushroom stew!
Can I make this chunky chowder ahead of time?
Oh, absolutely! This chowder is actually *better* the next day once all those flavors have had a chance to mingle. Just store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, giving it a good stir.
What protein works best in this chowder?
The beauty of this recipe is its versatility! Cooked chicken (shredded rotisserie chicken is my secret weapon!) or shrimp are fantastic. Diced ham or even some flaky white fish like cod or haddock work wonderfully too. Just add it in at the end to heat through!
How can I make this chowder thicker?
If you like your chowder on the thicker side, no problem! My favorite trick is to mash a few of the cooked potato cubes against the side of the pot with your spoon before you add the cream. You can also make a slurry with a tablespoon of cornstarch and a splash of cold water, then stir it in and let it simmer for a minute to thicken things up.
Estimated Nutritional Information
Now, about the nitty-gritty – the numbers! Keep in mind these are just estimates, folks. What you put into your chunky chowder can really change the totals. So, a generous bowl of this hearty goodness typically shakes out to around 350-400 calories, with about 15-20 grams of protein, 15-18 grams of fat, and roughly 30-35 grams of carbs. It’s a pretty balanced bowl, if you ask me!
Share Your Chunky Chowder Creation!
I really hope you give this amazing chunky chowder a try! It’s one of my absolute favorites because it just feels so good to make and eat. If you do make it, I’d absolutely LOVE to hear what you think! Drop a comment below, tell me if it was as comforting as you hoped, or share your favorite protein swap. You can even tag me on social media if you snap a pic – seeing your creations makes my day! For more about my kitchen adventures, check out my about me page!
Chunky Chowder
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion, celery, and carrots. Cook until softened, about 5-7 minutes.
- Pour in the chicken broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in the cooked chicken or seafood and heavy cream. Heat through, but do not boil.
- Season with salt and black pepper to taste. Stir in fresh parsley.
- Ladle the chowder into bowls and serve hot.