Chicken Chowder Recipe

Name: Chicken Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 yellow onions, chopped; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated & peeled; 1 lime, zest of, finely grated; 1 lemon, zest of, finely grated; 2 chopped jalapenos, seeds removed; 1 tablespoon paprika; 3 celery ribs, chopped; 4 tomatoes, peeled, seeded & diced; 6 cups chicken stock; 2 cups potatoes, diced peeled; 1 cup frozen corn kernels, thawed; 1 cup frozen baby lima bean, thawed; 1 cup half-and-half cream or 1 cup heavy cream; 6 whole boneless skinless chicken breasts, skinned, cut into 1-inch chunks; salt & freshly ground black pepper; 3 tablespoons fresh cilantro, chopped

Servings: persons

3 tablespoons olive oil
2 yellow onions, chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated & peeled
1 lime, zest of, finely grated
1 lemon, zest of, finely grated
2 chopped jalapenos, seeds removed
1 tablespoon paprika
3 celery ribs, chopped
4 tomatoes, peeled, seeded & diced
6 cups chicken stock
2 cups potatoes, diced peeled
1 cup frozen corn kernels, thawed
1 cup frozen baby lima bean, thawed
1 cup half-and-half cream or 1 cup heavy cream
6 whole boneless skinless chicken breasts, skinned, cut into 1-inch chunks
salt & freshly ground black pepper
3 tablespoons fresh cilantro, chopped

1
In large, deep saucepan over medium heat, warm the olive oil.
2
Add the onions and saute', stirring until tender and translucent, about 8 minutes.
3
Add the garlic, ginger, lime or lemon zest and paprika and saute' for 2 minutes.
4
Then add the celery, tomatoes and jalapenos and saute for 2 minutes longer.
5
Add the chicken stock, chicken, and potatoes and bring to a boil.
6
Reduce the heat to medium and simmer, uncovered, until the potatoes are about half cooked - 10-12 minutes.
7
Add the corn and lima beans, Half and Half and simmer uncovered, until just cooked, about 5 minutes.
8
Do not overcook.
9
Season to taste with salt and pepper and sprinkle with the cilantro.

1483

kcal

Calories

Fat

Carbs

172

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 yellow onions, chopped, 3 garlic cloves, minced, 1 tablespoon fresh ginger, grated & peeled, and more.

Yes, Chicken Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions