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Potato Chowder

Creamy Lemon Thyme Potato Chowder with Sage Butter Croutons

An easy and flavorful creamy potato chowder recipe that can be made in just one pot! Savory, creamy and delicious, this is a favorite comfort food in my house.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Soup
Cuisine American
Servings 10
Calories 375 kcal


  • 2 tbsp Butter
  • 1 Large yellow or white onion (diced)
  • 2 Celery stalks (diced)
  • 2 Carrots (diced) (optional)
  • 4 Garlic cloves (chopped)
  • 2 tbsp Fresh thyme
  • 6 cups Yukon Gold potatoes (peeled, diced)
  • 5 cups Chicken broth
  • ½ Lemon juiced and zest
  • ¾ cup Half & half
  • Salt & Pepper to taste
  • 2 tbsp Sherry


  • 2 tbsp Butter (softened)
  • 2 tbsp Sage (finely chopped fresh or 1 tbsp. dried)
  • 2 cups Bread cubes


  • For the croutons: In a large bowl, toss the butter, sage and bread together to coat well. Spread in a single layer on baking sheet and bake for 15 minutes at 375°, turning once halfway through. Set aside.
  • For the chowder: In a large saucepot, melt butter and add the onions, celery, and carrots. Cook until tender. Add the garlic and fresh thyme. Sauté for 3 more minutes.
  • Add the potatoes and chicken broth. Simmer for 15 minutes or until potatoes are soft.
  • Use an immersion blender and blend the ingredients to your desired consistency.
  • Add the lemon juice and zest, half & half, salt, pepper, and sherry. Stir well.
  • Top with croutons and fresh thyme.


Pro-Tip: Dice the potatoes in same size pieces to make sure they all cook in the same amount of time.
Additional Topping Ideas: Bacon crumbles, parmesan cheese, chives, and sour cream.
Keyword Quick & Easy