Loaded Baked Potato Chicken Chowder

Ingredients

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 2 cups cooked chicken, diced or shredded

• 4 cups russet potatoes, peeled and diced

• 4 cups chicken broth

• 1 cup heavy cream

• 1 cup whole milk

• 2 tablespoons all-purpose flour

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon smoked paprika

• ½ teaspoon dried thyme

• 1½ cups shredded cheddar cheese

• 6 slices bacon, cooked and crumbled

For Topping (optional but recommended):

• Sour cream

• Chopped green onions

• Extra shredded cheese

• Extra bacon crumbles

Instructions

1. In a large pot, melt butter with olive oil over medium heat.

2. Add diced onion and cook for 3–4 minutes until soft. Stir in garlic and cook for 30 seconds.

3. Sprinkle flour over the onions and stir well. Cook for 1 minute to remove raw flour taste.

4. Gradually pour in chicken broth, stirring constantly to avoid lumps.

5. Add diced potatoes, salt, pepper, smoked paprika, and thyme. Bring to a gentle boil.

6. Reduce heat and simmer for 15–18 minutes, until potatoes are fork-tender.

7. Stir in chicken, milk, and heavy cream. Simmer for 5 minutes.

8. Add shredded cheddar cheese and stir until melted and creamy.

9. Stir in bacon crumbles and adjust seasoning if needed.

Notes

• For extra thickness, mash a few potato cubes directly in the pot.

• Rotisserie chicken works perfectly for quick prep.

• Swap cheddar for Monterey Jack or Colby for a different flavor.

• This chowder thickens more as it cools—perfect for leftovers.