Easy Chicken and Corn Chowder

Name: Easy Chicken and Corn Chowder
Total time: 60
Yield: 8
Ingredients: 0.5 cup butter; 1 small onion, finely diced; 1 small carrot, finely diced; 1 stalk celery, diced; 1 clove garlic, minced; 0.5 cup all-purpose flour; 4 russet potatoes, diced; 2 cooked rotisserie chicken breast halves, shredded; 1.5 cups white corn kernels; 1.5 cups yellow corn kernels; 4 cups chicken stock, divided; 2.5 cups half-and-half; 1 pinch nutmeg; salt and ground black pepper to taste

Recipe by Athyna from allrecipes.com

Dinner 60 Mins.

Ingredients

8 servings

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0.5 cup butter
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1 small onion, finely diced
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1 small carrot, finely diced
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1 stalk celery, diced
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1 clove garlic, minced
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0.5 cup all-purpose flour
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4 russet potatoes, diced

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2 cooked rotisserie chicken breast halves, shredded
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1.5 cups white corn kernels
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1.5 cups yellow corn kernels
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4 cups chicken stock, divided
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2.5 cups half-and-half
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1 pinch nutmeg
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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.