chicken chowder

Pair This Chicken Chowder With Homemade Rolls That Bake in Less Than an Hour

January is the perfect time to try out this chicken chowder.

This is the coziest of soups! It’s loaded with delicious, fresh ingredients with creamy broth that will keep you craving more.

Michelle Malie shares the recipe for homemade chicken chowder with veggies! Michelle pairs her soup with her one-hour dinner rolls to make this a complete and cozy winter meal.

For more recipes from Michelle, you can connect with her on Instagram at @thecookiekitchenbakery and


Chicken Chowder With Veggies


  • 1 Tablespoon olive oil or avocado oil
  • 1 small onion, diced
  • 1 clove garlic
  • 2 celery sticks, sliced
  • 3 carrot sticks, peeled and diced
  • 3 medium russet potatoes, peeled and diced
  • 1/2 cup (1 stick) butter
  • 1/2 cup all-purpose flour
  • 4 cups chicken stock
  • 1 cup water
  • 1 cup frozen corn
  • 1/2 cup frozen peas
  • 1 bay leaf
  • 1 teaspoon dried parsley
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon pepper
  • 1-2 teaspoons salt
  • 1 cup milk
  • 1/2 cup heavy cream
  • 2 cups shredded chicken


  1. In a large pan, heat the oil over medium heat. Add the onion, garlic and celery and cook for 2-3 minutes. Add the carrots and potatoes, season with salt and pepper (sprinkle over the top of the veggies), and saute for 5-10 minutes, or until the vegetables start to soften.
  2. Remove from the pan and set aside. Add the butter to the pan, let it melt, and whisk in the flour. Take a couple of minutes, whisking occasionally, letting the roux simmer and bubble. Be careful not to let it burn. Slowly whisk in the chicken stock and add the water. Add the frozen corn, peas, bay leaf, parsley, poultry seasoning, pepper and salt.
  3. Add the sauteed vegetables back to the pan and bring to a low boil. Stir in the milk and cream. Add the chicken. Let simmer until all the vegetables are cooked through.
  4. Serve with some warm bread or rolls.


Homemade Rolls


  • 1 cup + 2 Tbsp (266 g) water
  • 1/4 cup (50 g) granulated sugar
  • 1/3 cup (75 g) melted butter
  • 2 Tbsp active dry yeast
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 cups (420 g) all-purpose flour


  1. Preheat oven to 400 degrees.
  2. In a stand mixer, add the warm water, granulated sugar, melted butter and yeast. Let it sit for 10 minutes while the yeast is activated. It will “bloom” and become foamy.
  3. Using the dough hook, add the salt, egg and 2 cups of the flour into the mixer and mix on low. Continue mixing while adding the rest of the flour. Once all the ingredients are combined, continue mixing – a smooth ball should form. Continue “kneading” in the mixer on medium speed for 2-3 minutes.
  4. Shape the dough into 12 balls by dividing the dough in half, dividing in half again, and dividing into thirds. Repeat with each section. Roll each ball in between your hands and place into a greased 9×13 glass pan, three across, four down. Let the dough rise uncovered for 15-20 minutes. Heat the oven to 400 degrees.
  5. Bake for 10-12 minutes or until the tops start to brown. Remove from the oven and brush the tops with melted butter. Enjoy!

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