This chicken corn chowder is super easy to make quickly on the stovetop. 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.
Easy Chicken and Corn Chowder
This chicken corn chowder is super easy to make quickly on the stovetop. 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
- ½ cup butter
- 1 small onion finely diced
- 1 small carrot finely diced
- 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 divided
- 2 ½ cups half-and-half
- 1 pinch nutmeg
- salt and ground black pepper to taste
Instructions
- 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.
- 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.
- Meanwhile, stir together potatoes, chicken, white and yellow corn, and 3 cups stock in a large soup pot over medium heat.
- 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.
- 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.
Notes
Cook’s Note
You can make this chowder in a slow cooker, follow the steps above, then cook on Medium for 5 hours.
