Easy Chicken and Corn Chowder |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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:
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:
1. 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.
2. 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.
3. 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.
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