adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Easy Chicken and Corn Chowder
Easy Chicken and Corn Chowder
0 Likes
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Creamy chicken corn chowder with sweet yellow and white corn, tender potatoes, and shredded chicken in a rich broth.
Ingredients:
  • 0.5 cup butter
  • 1 small onion, finely diced
  • 1 small carrot, finely diced
  • 1 stalk celery, diced
  • 1 clove garlic, minced
  • 0.5 cup all-purpose flour
  • 4 russet potatoes, diced
  • 2 cooked rotisserie chicken breast halves, shredded
  • 1.5 cups white corn kernels
  • 1.5 cups yellow corn kernels
  • 4 cups chicken stock, divided
  • 2.5 cups half-and-half
  • 1 pinch nutmeg
  • salt and ground black pepper to taste
Instructions:
  • In a large saucepan over medium heat, melt butter. Add onion, carrot, celery, and garlic; cook and stir in the hot butter until slightly softened, approximately 2 minutes.
  • Mix flour into the mixture until a paste forms. Cook until the flour is lightly browned and gives off a toasty aroma, about 5 minutes. Be attentive as flour can burn quickly. Remove saucepan from heat and allow to cool slightly.
  • Combine potatoes, chicken, white and yellow corn, and 3 cups of stock in a large soup pot, stirring occasionally over medium heat.
  • Combine 1 cup of stock with the vegetables and flour mixture, whisk until well mixed. Stir this into the soup pot and simmer. Cook and stir until thickened, around 5 minutes.
  • Combine the half-and-half, nutmeg, salt, and black pepper with the chowder. Bring to a boil, then let it simmer on low until the potatoes are tender, approximately 20 minutes.

Similar Recipes