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Ingredients

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

Nutrition Info

443.4 calories carbohydrate: 49.9 g cholesterol: 77.1 mg fat: 22 g fiber: 4 g protein: 15.2 g saturatedFat: 13.2 g servingSize: - sodium: 489.3 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Melt butter in a large saucepan over medium heat, cook and stir carrot, celery, onion, and garlic into 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, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

8 servings

This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.