Easy Chicken and Corn Chowder

This chicken corn chowder is a super easy recipe that can be made quickly on the stovetop or in a slow cooker. I used store-bought rotisserie chicken and shredded the breast meat to save time, but you are more than welcome to cook your meat and then shred it. You can also precook the potatoes to speed up the recipe.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 443 Calories

Ingredients

• ½ cup butter
• ½ cup all-purpose flour
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 1 stalk celery, diced
• 1 small onion, finely diced
• 2 ½ cups half-and-half
• 1 pinch nutmeg
• 4 cups chicken stock, divided
• 4 russet potatoes, diced
• 1 small carrot, finely diced
• 1 ½ cups white corn kernels
• 1 ½ cups yellow corn kernels
• 2 cooked rotisserie chicken breast halves, shredded

Recipe Instructions

Step 1

Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic in 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 as flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.

Step 2

Stir together white and yellow corn kernels, potatoes, chicken, and 3 cups chicken stock in a large soup pot over medium heat.

Step 3

Whisk remaining 1 cup chicken 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

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.