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CHICKEN - Chicken and Corn Chowder
Nb persons: 8
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| Easy Chicken and Corn Chowder "A rich corn chowder built on a base of chicken stock and half-and-half has yellow and white corn, potatoes, and shredded chicken for a meal in a bowl." INGREDIENTS: | |
| 1/2 cup | butter |
| 1 small | carrot, finely diced |
| 1 stalk | celery, diced |
| 1 small | onion, finely diced |
| 1 clove | garlic, minced |
| 1/2 cup | all-purpose flour |
| 1 1/2 cups | white corn kernels |
| 1 1/2 cups | yellow corn kernels |
| 4 | russet potatoes, diced |
| 2 cooked rotisserie chicken breast halves , shredded | |
| 4 cups | chicken stock, divided |
| 2 1/2 cups | half-and-half |
| 1 pinch | nutmeg |
| salt | |
| ground black pepper to taste | |
DIRECTIONS:
1. Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into 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, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
2. Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
3. Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.
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