Chicken potato chowder is hearty and delicious. It’s great for feeding a crowd, for leftovers or for storing in the freezer for a busy night when there’s no time to cook.
In a large pot or Dutch oven with a lid, heat the oil over medium heat. Add in the onion and bacon and saute until the bacon is cooked through and the onions are soft.
Add the potatoes to the pot, along with the flour. Mix to evenly coat everything with the flour.
Add the chicken broth, salt, celery salt, garlic powder and black pepper, and stir to combine.
Stir in the cooked chicken and place the lid on the pot. Let it come to a slow boil and leave it for about 10 minutes. Reduce the heat to a simmer and let it cook for another 10 minutes (with the lid still on).
Stir in the heavy cream and simmer for five more minutes with the lid off.
Remove the pot from the heat and blend about one to two cups of the soup with either an immersion blender or by pouring that portion into a traditional blender. (The goal is to get more of a chowder consistency at this point while still having nice big chunks of potato and chicken.)
Stir in the shredded cheese until it is melted, and serve immediately.