Easy Chicken And Corn Chowder
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
717
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).