Easy Chicken and Corn Chowder

Ingredients

• butter (0.5 cup)
• onion (1 small)
• carrot (1 small)
• celery (1 stalk)
• garlic (1 clove)
• all-purpose flour (0.5 cup)
• russet potatoes (4 )
• cooked rotisserie chicken breast (2 )
• white corn kernels (1.5 cups)
• yellow corn kernels (1.5 cups)
• chicken stock (4 cups)
• half-and-half (2.5 cups)
• nutmeg (1 pinch)
• salt (0 )
• ground black pepper (0 )

Instructions

1. 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.
2. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Remove saucepan from heat and set aside to cool slightly.
3. Meanwhile, stir together potatoes, chicken, white and yellow corn, and 3 cups stock in a large soup pot over medium heat.
4. 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.
5. 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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 443
• fat: 22 g
• sats: 13 g
• carbs: 50 g
• fibre: 4 g
• protein: 15 g
• salt: 0 g