Easy Chicken and Corn Chowder

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

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
• 0.5 cup butter
• 0.5 cup all-purpose flour
• 2.5 cups half-and-half
• 1.5 cups white corn kernels
• 1.5 cups yellow corn kernels

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.