Easy Chicken and Corn Chowder

Easy Chicken and Corn Chowder

This corn on the cob dish is a super easy recipe that can be made on the stovetop or in the slow cooker. I used a store-bought rotisserie chicken and shredded the breast meat to save time, but you can also cook the meat and then shred it. To speed up the recipe, you can cook the potatoes in advance.

Ingredients

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

Step 1

Melt the butter in a large saucepan over medium heat. Sauté onion, carrot, celery and garlic in hot butter until softened, about 2 minutes.

Step 2

Mix the flour and make a dough. Bake until lightly browned and the flour smells slightly burnt, about 5 minutes. Be careful, flour burns easily. Remove the pan from the heat and let it cool a little.

Step 3

Meanwhile, in a large pot, combine the potatoes, chicken, white and yellow corn, and 3 cups of water and stir over medium heat.

Step 4

Stir remaining 1 cup water into vegetable and flour mixture until thoroughly combined. Stir the mixture in the soup pot. Bring to a boil. Stir for about 5 minutes until thick.

Step 5

Stir half and half of nutmeg, salt and black pepper into the broth. Bring to a boil, reduce heat and simmer for about 20 minutes until the potatoes are tender.