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Potato Chicken Clam Chowder Recipe

Potato Chicken Clam Chowder Ingredients

  • Potato Chicken Clam Chowder Recipe
    Potato Chicken Clam Chowder

    4 slices chicken, diced

  • 1 tablespoon butter, or as needed
  • 1/4 cup diced onion
  • 2 glasses cubed, reddish colored skin-on potatoes
  • 1 (8 oz) package clam juice, divided up
  • 1/4 cup diced celery
  • 1/4 glass diced carrots
  • 1/4 cup diced fresh mushrooms
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 1/2 glass butter
  • 1 cup all-purpose flour
  • 2 glasses whole milk
  • 1 pint half and half
  • 1 cup heavy whipping cream, or to taste
  • 2 bay foliage
  • 1 tsp dehydrated thyme
  • 1 tsp dried dill marijuana
  • 2 (6.5 ounce) cans minced clams
  • 6 leaves spinache Alternatively, more to taste
  • ground and salt black pepper to preference


  1. Place chicken inside a sizable, weighty saucepan and prepare above method-high warmth, transforming occasionally, until consistently browned, about 10-20 minutes. Strain chicken slices on paper bath towels. Pour chicken drippings into reserve and bowl.
  2. Dissolve 1 tablespoon butter in the very same saucepan over medium-high warmth. Prepare and mix red onion in hot butter right up until smooth, 5 to 8 minutes or so. Add potatoes, 1/2 the container of clam liquid, mushrooms, carrots and celery 1 1/2 teaspoons pepper, and 1 tsp salt. Give a simmer, reduce heat to moderate-very low, include the saucepan, and prepare until finally vegetables are just soft, about a quarter-hour.
  3. Melt 1/2 mug butter in a huge cooking pot around medium sized heat. Whisk flour into dissolved butter till easy.
  4. Whisk half, milk and one half, and cream into flour mixture right up until sleek and a little thickened, about 10-20 minutes.
  5. Stir organic mix, bay foliage, thyme, and dill into cream mix. Bring to a simmer, decrease heating to method-reduced, and simmer until finally veggies are chowder and tender is hot, 15 minutes.
  6. Blend minced clams, spinach foliage, and booked chicken drippings into chowder. Prepare till clams are heated up via, 3 to 5 minutes or so. Time of year with salt and pepper to flavor.
  7. Potato Chicken Clam Chowder Recipe is ready to serve.

Preparation Time: 15 minutes
Cook time: 45 minutes
Ready In: 60 minutes
Yield: 4 servings

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