Description
This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.
Ingredients
- ½ cup butter
- 1 small carrot, finely diced
- 1 stalk celery, diced
- 1 small onion, finely diced
- 1 clove garlic, minced
- ½ cup all-purpose flour
- 1 ½ cups white corn kernels
- 1 ½ cups yellow corn kernels
- 4 russet potatoes, diced
- 2 cooked rotisserie chicken breast halves, shredded
- 4 cups chicken stock, divided
- 2 ½ cups half-and-half
- 1 pinch nutmeg
- salt and ground black pepper to taste
Instructions
- Melt butter in a large saucepan over medium heat; cook and stir onion
- carrot
- celery
- and garlic in 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 as flour burns easily. Remove saucepan from heat and set aside to cool slightly.
- Meanwhile
- stir together potatoes
- chicken
- white and yellow corn
- and 3 cups stock in a large soup pot over medium heat.
- Whisk remaining 1 cup stock into vegetables and flour mixture until thoroughly combined. Stir mixture into the soup pot; bring to a simmer. Cook and stir until thick
- about 5 minutes.
- Stir half-and-half
- nutmeg
- salt
- and black pepper into chowder. Bring to a boil
- reduce heat to low
- and simmer until potatoes are tender
- about 20 minutes.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 1 hr 10 mins
Servings: 8