Description
A creamy, hearty chowder made with shredded chicken, tender potatoes, and a blend of sweet white and yellow corn.
Ingredients
½ cup butter
1 small onion, finely diced
1 small carrot, finely diced
1 celery stalk, diced
1 garlic clove, minced
½ cup all-purpose flour
4 russet potatoes, diced
2 cooked boneless, skinless chicken breasts, shredded
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4 cups low-sodium chicken broth, divided
2 ½ cups half-and-half
Pinch of ground nutmeg
Salt and black pepper, to taste
Instructions
1. In a large saucepan over medium heat, melt the butter. Add the diced onion, carrot, celery, and minced garlic. Sauté for about 2 minutes until vegetables begin to soften.
2. Stir in the flour to form a thick paste. Cook for about 5 minutes, stirring constantly, until the mixture is light golden brown and has a slightly toasted aroma. Remove from heat and let cool slightly.
3. In a separate large pot, combine the diced potatoes, shredded chicken, white corn, yellow corn, and 3 cups of chicken broth. Heat over medium until it begins to simmer.
4. Whisk the remaining 1 cup of broth into the flour mixture until smooth. Stir this into the pot with the chowder base. Simmer for 5 minutes, stirring regularly until it starts to thicken.
5. Pour in the half-and-half, add a pinch of nutmeg, and season with salt and pepper. Bring to a gentle boil, then reduce heat to low. Let it simmer for about 20 minutes, or until potatoes are fully tender.
6. Serve hot.
Notes
Simmer gently after adding dairy to prevent separation. Adjust thickness with extra broth as needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American