Creamy Chicken & Gnocchi Chowder – Cozy, Thick & Comforting!

Name: Creamy Chicken & Gnocchi Chowder
Total Time: 45 minutes
Active Time: 35 minutes
Intensity: Easy to Moderate
Servings: 6
Lasts: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or milk if the chowder has thickened too much upon standing. Freezes moderately well for up to 2 months, though the gnocchi may become slightly softer.

A Hug in a Bowl That’s Ready in Under an Hour

This Creamy Chicken & Gnocchi Chowder is the ultimate expression of hearty comfort. It masterfully combines the pillowy, potato-based satisfaction of gnocchi with the rich, creamy base of a classic chowder, all loaded with tender chicken and wholesome vegetables. It’s a robust, one-pot wonder that feels indulgent yet is deceptively straightforward to make. The gentle but harmonious flavors of thyme, sage, and a hint of nutmeg evoke the coziness of a fireside meal, making this chowder the perfect answer to a chilly evening, a stressful week, or whenever your soul needs some serious culinary comfort.

Ingredients

For the Chowder Base & Protein

2 tablespoons unsalted butter
1 tablespoon olive oil
1 lb (450g) boneless, skinless chicken thighs or breasts, cut into ½-inch pieces
1 medium yellow onion, finely diced
2 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
⅓ cup (45g) all-purpose flour

For the Broth & Cream

4 cups (960ml) low-sodium chicken broth
1 teaspoon dried thyme (or 1 tablespoon fresh)
½ teaspoon dried rubbed sage (or 1 teaspoon fresh, chopped)
1 bay leaf
1 (16 oz / 450g) package shelf-stable potato gnocchi
1 ½ cups (360ml) half-and-half or whole milk*
1 cup fresh or frozen corn kernels (no need to thaw if frozen)

For Flavor & Finish

1 teaspoon kosher salt (or to taste)
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg (freshly grated if possible)
1 cup (40g) fresh baby spinach, roughly chopped (optional, for color and nutrients)
For serving: Grated Parmesan cheese, chopped fresh parsley, and extra black pepper.

Equipment

Large Dutch oven or heavy-bottomed soup pot (5-6 quart capacity)
Wooden spoon or spatula
Whisk
Measuring cups and spoons

Step-by-Step Instructions

Step 1: Brown the Chicken

In your large Dutch oven, heat the butter and olive oil over medium-high heat until the butter is melted and foaming. Pat the chicken pieces dry and season with a pinch of the salt and pepper.
Add the chicken to the pot in a single layer. Cook, stirring occasionally, for 5-7 minutes, until the pieces are golden brown on all sides and cooked through. Using a slotted spoon, transfer the chicken to a clean plate. It will finish cooking in the soup later.

Step 2: Sauté the Aromatic Vegetables

Reduce the heat to medium. To the same pot (with all the flavorful drippings), add the diced onion, carrot, and celery. Sauté, stirring occasionally, for 6-8 minutes, until the vegetables have softened and the onion is translucent.
Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant.

Step 3: Create the Roux (The Thickening Base)

Sprinkle the flour evenly over the vegetable mixture. Stir constantly and cook for 1-2 minutes. This cooks the raw flour taste out and creates the foundation for your thick, luscious chowder.

Step 4: Build the Broth & Add Gnocchi

Slowly pour in the chicken broth while whisking constantly. This will prevent any lumps from forming in your roux. Add the dried thyme, sage, and the bay leaf.
Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, add the entire package of gnocchi. Stir gently to submerge them. Let the chowder cook at a steady simmer for 5 minutes, or until the gnocchi float to the surface. They will cook quickly and absorb flavor from the broth.

Step 5: Create the Creamy Finish

Reduce the heat to low. Stir in the half-and-half (or milk) and the corn kernels. Add the cooked chicken back to the pot, along with any accumulated juices. Season with the remaining kosher salt, black pepper, and the nutmeg.

Step 6: Final Simmer & Serve

Allow the chowder to simmer gently over low heat for another 5-10 minutes, stirring occasionally, until everything is heated through and the chowder has thickened to your desired consistency. Do not let it boil vigorously after adding the dairy, as this could cause it to separate.
For the last minute of cooking, stir in the fresh spinach (if using) just until wilted. Remove and discard the bay leaf.

Step 7: Plate with Perfection

Ladle the hot, creamy chowder into deep bowls. Garnish generously with a sprinkle of grated Parmesan cheese and a bright flourish of chopped fresh parsley. Serve immediately with crusty bread for dipping.

Chef’s Notes & Expert Variations

Dairy Choice: Half-and-half provides the perfect balance of richness and lightness. For a decadent chowder, use heavy cream. For a lighter version, whole milk works but will yield a slightly less creamy texture.
Chicken Shortcut: A store-bought rotisserie chicken is a perfect time-saver. Use about 3 cups of shredded meat and add it in Step 5 with the dairy (since it’s already cooked).
Vegetable Variations: Feel free to add 8 oz of sliced mushrooms with the onions or swap the corn for 1 cup of frozen peas (add with the spinach).
Gluten-Free Adaptation: Use a 1:1 gluten-free all-purpose flour blend for the roux and ensure your gnocchi are certified gluten-free (many are made with just potato and rice flour).
Bacon Boost: For a smoky depth, cook 4 slices of chopped bacon in the pot first. Remove the bacon, then use the rendered fat to cook the chicken and vegetables. Use the cooked bacon as a crunchy garnish.

Nutrition Information (Per Serving, 1 of 6)