Easy and Creamy Chicken Corn Chowder Recipe

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

1. Melt butter in a large saucepan over medium heat. Cook and stir onion, carrot, celery, and garlic in the hot butter until softened, about 2 minutes.
2. Stir flour into the vegetables to form a paste. Cook until lightly browned and flour has a toasted smell, about 5 minutes. Watch carefully to avoid burning. Remove saucepan from heat and cool slightly.
3. Meanwhile, combine potatoes, chicken, white and yellow corn, and 3 cups of chicken stock in a large soup pot over medium heat.
4. Whisk the remaining 1 cup of stock into the vegetable and flour mixture until smooth. Stir this mixture into the soup pot and bring to a simmer. Cook and stir until thickened, about 5 minutes.
5. Stir in half-and-half, nutmeg, salt, and black pepper. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

Nutrition

• Calories: 443 kcal
• Fat Content: 22 g
• Fiber Content: 4 g
• Sugar Content: 3 g
• Sodium Content: 489 mg
• Protein Content: 15 g
• Cholesterol Content: 77 mg
• Carbohydrate Content: 50 g
• Saturated Fat Content: 13 g
• Unsaturated Fat Content: 0 g