This chicken corn chowder is a hearty soup with a base of chicken stock and half-and-half with yellow and white corn, potatoes, and shredded chicken.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
443 Calories
Recipe Instructions
Step 1
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.
Step 2
Meanwhile, stir together potatoes, chicken, white and yellow corn, and 3 cups stock in a large soup pot over medium heat.
Step 3
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.
Step 4
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.
Step 5
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.
Ingredients
1 clove garlic, minced
salt and ground black pepper to taste
1 stalk celery, diced
1 small onion, finely diced
1 pinch nutmeg
4 cups chicken stock, divided
4 russet potatoes, diced
1 small carrot, finely diced
2 cooked rotisserie chicken breast halves, shredded
