This chicken corn chowder is a super easy recipe that can be made quickly on the stovetop or in a slow cooker. I used store-bought rotisserie chicken and shredded the breast meat to save time, but you are more than welcome to cook your meat and then shred it. You can also precook the potatoes to speed up the recipe.
Ingredients
- butter: 0.5 cup
- onion: 1 piece (diced)
- carrot: 1 piece (diced)
- stalk celery: 1 piece (diced)
- clove garlic: 1 piece (minced)
- all-purpose flour: 0.5 cup
- russet potatoes: 4 piece (diced)
- rotisserie chicken breast halves: 2 piece (shredded, cooked)
- ½ cups white corn kernels: 1 piece
- ½ cups yellow corn kernels: 1 piece
- chicken stock: 4 cups (divided)
- ½ cups half-and-half: 2 piece
- pinch nutmeg: 1 piece
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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. Dotdash Meredith Food Studios
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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 as flour burns easily. Remove saucepan from heat and set aside to cool slightly. Dotdash Meredith Food Studios
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Meanwhile, stir together potatoes, chicken, white and yellow corn, and 3 cups stock in a large soup pot over medium heat.
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
