Easy Chicken and Corn Chowder
This easy chicken and corn chowder recipe features rotisserie chicken and corn, perfect for a quick meal.
Equipment
- large saucepan
- soup pot
Ingredients
Base 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
Main Ingredients
- 4 cups chicken stock divided
- 4 russet potatoes diced
- 2 halves cooked rotisserie chicken breast, shredded
- 1.5 cups white corn kernels
- 1.5 cups yellow corn kernels
- 2.5 cups half-and-half
- 1 pinch nutmeg
- salt to taste
- ground black pepper to taste
Instructions
Cooking Steps
- 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.
- Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Remove from heat and set aside to cool slightly.
- Meanwhile, stir together potatoes, chicken, white and yellow corn, and 3 cups stock in a large soup pot over medium heat.
- 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.
- 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.
Notes
You can make this chowder in a slow cooker, follow the steps above, then cook on Medium for 5 hours.
Nutrition
Serving: 1bowlCalories: 443kcalCarbohydrates: 50gProtein: 15gFat: 22gSaturated Fat: 13gCholesterol: 77mgSodium: 489mgPotassium: 937mgFiber: 4gSugar: 3gVitamin C: 14mgCalcium: 118mgIron: 2mg
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