- 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
- 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.
03/30/2017
recipepes.com
Easy Chicken and Corn Chowder, recipe
PT15M
PT1H
5
455 calories
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