Creamy Chicken Bacon Chowder: Creamy, Cheesy Goodness

The Story Behind the Soup

My grandson calls this Hug in a Bowl. I think he is right. This chowder was born on a very rainy Tuesday. I had leftover chicken and a little bit of bacon. I just started tossing things in a pot. The smell filled the whole house. It chased the gray day away.

Now I make it every time a friend feels sick or sad. Food is more than just eating. It is a way to show you care. That is why this recipe matters. It is a simple way to spread a little warmth.

Getting Your Pot Ready

First, get your macaroni boiling. Use salted water, please. It gives the pasta its own little flavor. While that cooks, let us make the creamy part. Melt your butter in a big pot.

Then you whisk in the flour. This is the secret to a thick soup. Cook it for a few minutes. It makes the soup taste rich, not floury. Does not that smell amazing already? It smells like good things are coming.

The Fun Part: Making it Creamy

Now, slowly add the half and half and broth. Keep whisking! I still laugh at the time I stopped whisking. I got a few little lumps. No one minded, but a steady whisk makes it so smooth.

Then stir in that cheddar cheese soup and all the powders. This is where the magic happens. The soup turns a happy yellow color. Fun fact: the ground mustard does not make it taste like mustard! It just makes the cheese flavor pop.

Bringing It All Together

Once your sauce is thick, whisk in the shredded cheese. Watch it melt into gooey perfection. Now, add your chicken, bacon, and cooked macaroni. Give it one big, gentle stir.

See how thick it is? If it is too thick for you, add a splash more broth. I like mine extra creamy. What about you? Do you like your chowder super thick or a little bit soupier?

Your Turn in the Kitchen

This recipe is very forgiving. That is another reason it matters. No cheddar cheese soup? Use more shredded cheese. No half and half? Whole milk works just fine. Cooking should be fun, not stressful.

What is your favorite hug in a bowl meal? Is it a soup, a stew, or something else? Tell me about it. I love swapping stories. And if you make this, let me know what you think!

Ingredients:

Ingredient	Amount	Notes
Shredded cooked chicken	3 cups
Bacon	6 to 8 slices	Cooked to crispy then crumbled
Elbow macaroni	2 cups	Uncooked
Butter	3 tablespoons
All-purpose flour	3 tablespoons
Half and half	2 cups
Chicken broth	1 cup
Condensed cheddar cheese soup	1 (10.75-ounce) can	Undiluted
Ground mustard	1/2 teaspoon
Garlic powder	1/2 teaspoon
Onion powder	1/2 teaspoon
Salt	1/2 teaspoon
Shredded sharp cheddar cheese	1 1/2 cups

My Cozy Chicken Bacon Chowder

This chowder is my ultimate comfort food. It reminds me of snowy afternoons with my grandkids. The whole house smells like a warm hug. I love how creamy and cheesy it is. It just makes everyone happy.

Let’s get our big pot ready. You’ll need some cooked chicken and bacon. I often use leftovers from last night’s roast. It makes this soup come together so fast. Doesn’t that smell amazing already?

Step 1: First, let’s cook our macaroni. Boil it in some salted water. Just follow the directions on the box. Then drain it well and set it aside. This is the hearty part of our chowder.

Step 2: Now, melt the butter in your big pot. Whisk in the flour until it’s smooth. Cook it for a few minutes. This makes the base for our creamy sauce. My grandson calls this “flour paste.” I still laugh at that.

Step 3: Slowly pour in the half and half and broth. Keep whisking so it stays smooth. Then stir in the cheddar soup and all the spices. Let it bubble, then turn the heat down low. (A hard-learned tip: pour the liquids in slowly. If you dump it all at once, you might get lumps!)

Step 4: Once it’s thick, whisk in the shredded cheese. Stir until it’s all melted and gooey. This is the best part, I think. Then add your chicken, bacon, and macaroni. Stir it all together until it’s hot. What’s your favorite cozy soup for a cold day? Share below!

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner, Soup

Three Fun Twists to Try

This recipe is like a good friend. It’s always happy to change things up. Here are some fun ideas if you’re feeling creative. They are all delicious in their own way.

Broccoli Boost. Stir in a few cups of chopped broccoli florets. Add them when you put in the chicken. It makes the whole pot feel extra healthy and green.

A Little Kick. Add a pinch of red pepper flakes with the spices. It gives the chowder a warm, tingly feeling. My husband loves it this way.

Summer Garden. Skip the chicken and bacon. Use corn and diced zucchini instead. It tastes like sunshine in a bowl. Perfect for a lighter meal.

Which one would you try first? Comment below!

The Perfect Bowl

Now, let’s talk about serving this wonderful chowder. A great bowl of soup deserves great friends. I like to keep things simple and tasty. It’s all about the cozy feeling.

I always serve this with a piece of crusty bread. It’s perfect for dipping. A simple green salad on the side is nice too. It adds a fresh crunch. For a garnish, a little extra shredded cheese on top is lovely.

For a drink, a cold glass of apple cider is wonderful. The sweet and tangy taste goes so well with the creamy soup. For the grown-ups, a pale ale is a nice pairing. Its crispness cuts through the richness. Which would you choose tonight?

Keeping Your Chowder Cozy

This chowder stores beautifully in the fridge. Just let it cool completely first. Pop it in a sealed container for up to three days.

You can also freeze it for a future busy night. I freeze single portions in small containers. It makes for a quick and comforting lunch.

Reheating is simple. Warm it slowly on the stove with a splash of broth. Stir it often so it heats evenly.

I once reheated a big pot too fast. The bottom got a little stuck. Now I always use low heat and patience.

Batch cooking this soup saves your week. It means a warm meal is always minutes away. This matters on tired, busy days.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Troubles

Is your soup too thick? Do not worry. Just add more broth or a little milk. Stir until it is just right for you.

Is the cheese not melting smoothly? Shred your own cheese for this. The pre-shredded kind does not melt as well. I learned this the hard way one chilly evening.

Does the soup taste a bit bland? Let it sit for a bit. The flavors get to know each other better. This makes every spoonful taste richer.

Fixing small problems builds your cooking confidence. You learn that most mistakes have easy answers. This makes cooking more fun and less scary.

Which of these problems have you run into before?

Your Chowder Questions Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free pasta and flour. It will taste just as wonderful.

Q: Can I make it ahead? A: Absolutely. Make it the day before. The flavors are even better the next day.

Q: What is a good swap for half and half? A: Whole milk works well. Your soup will still be creamy and delicious.

Q: Can I double the recipe? A: You sure can. Use a very large pot. It is perfect for feeding a crowd.

Q: Any optional add-ins? A: Try a cup of frozen corn. It adds a sweet little pop. *Fun fact: My grandkids always ask for extra corn!*

Which tip will you try first?

Until Next Time, Friends

I hope this chowder warms your kitchen. It is one of my favorite recipes to share. Food always tastes better with good stories.

I would love to see your creations. Your photos make my day. It is like we are cooking together.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Chloe Hartwell.