Nothing warms you quite so much as Chunky Chicken Chowder. We mean it; there’s nothing like the creamy, savory broth to warm you from head to toe. The succulent chicken and the hearty potatoes keep your soul bundled up in a blanket of good cheer and great flavor. Fragrant herbs and comforting spices are like a welcoming hearth. Sit down and let Chunky Chicken Chowder give you the comfort you deserve.

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  • 4 chicken thighs, bone-in and skin removed
  • kosher salt, to taste
  • pepper, to taste
  • 4 tablespoons butter, divided
  • 1 tablespoon vegetable oil
  • 1 large Vidalia or sweet onion, chopped
  • 10-12 thyme sprigs, in a bundle
  • 2 bay leaves
  • 4 cloves garlic, roughly chopped
  • 4 cups chicken stock
  • 2 russet potatoes, peeled and cut into bite-sized cubes
  • 8 ounces frozen white corn
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 1 lemon, halved, for spritzing


Step 1 –Cut the flaps from the chicken thighs.

Step 2 –Cube the chicken, leaving some of the meat on the bone.

Step 3 –Season the chicken with the salt and the pepper.

Step 4 –In a large stockpot over medium-high heat, add 2 tablespoons of the butter and the oil until the butter is melted and the oil is hot.

Step 5 –Add the chicken thigh bones and the cubed thigh meat into the butter mixture and brown on all sides, about 4-5 minutes. Transfer the browned chicken to a plate.

Step 6 –Lower the heat slightly and add the onions, the thyme, and the bay leaves to the stockpot.

Step 7 –Season the onions with the salt and sauté until tender, about 5 minutes.

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Step 8 –Add the garlic and cook, stirring, until softened, about 4 minutes.

Step 9 –Stir the cooked chicken and the stock into the onion mixture.

Step 10 –Raise the heat and bring the soup to a boil, then lower the heat and simmer, about 20 minutes.

Step 11 –Add the potatoes and the corn to the soup mixture and bring to a boil.

Step 12 –Reduce the heat to a simmer and cook until the potatoes are tender, about 30 minutes.

Step 13 –While the soup is simmering, in a small bowl, combine the remaining butter and the flour.

Step 14 –Remove the thyme sprigs and the bay leaves from the soup.

Step 15 –Lower the heat and gradually add the milk, the cream, and the flour paste to the soup mixture. Stir to mix and allow the flour mixture to blend into the soup.

Step 16 –Season the soup with the salt and the pepper.

Step 17 –Serve with a spritz of the lemon juice.