Go Back
Close-up of a bowl of chunky chowder conjures with potatoes, carrots, meat, and herbs.

Chunky Chowder

A hearty and satisfying chowder with generous chunks of vegetables and protein.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder
  • 2 tablespoons Olive oil
  • 1 large Onion chopped
  • 2 stalks Celery chopped
  • 3 medium Carrots peeled and chopped
  • 4 cups Chicken broth
  • 1 pound Potatoes peeled and cubed
  • 1 cup Cooked chicken or seafood shredded or diced
  • 1/2 cup Heavy cream
  • 2 tablespoons Fresh parsley chopped

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Ladle

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onion, celery, and carrots. Cook until softened, about 5-7 minutes.
  3. 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.
  4. Stir in the cooked chicken or seafood and heavy cream. Heat through, but do not boil.
  5. Season with salt and black pepper to taste. Stir in fresh parsley.
  6. Ladle the chowder into bowls and serve hot.

Notes

For a thicker chowder, you can mash some of the potatoes against the side of the pot. You can also add other vegetables like corn or peas.