Easy Chicken and Corn Chowder
chicken, potatoes, chicken breast, corn, butter, onion, flour, carrot, celery, garlic, nutmeg
Ingredients
1/2 cup butter 1 small carrot, finely diced 1 stalk celery, diced 1 small onion, finely diced 1 clove garlic, minced 1/2 cup all-purpose flour 1 1/2 cups white corn kernels 1 1/2 cups yellow corn kernels 4 russet potatoes, diced 2 cooked rotisserie chicken breast halves, shredded 4 cups chicken stock, divided 2 1/2 cups half-and-half 1 pinch nutmeg salt and ground black pepper to taste
Directions for Easy Chicken and Corn Chowder Recipe
Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes. Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes. Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.
Read the full directions on Allrecipes.com
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