Easy to Make Chicken and Corn Chowder

Ingredients

½ Cup(s) Butter
1 Carrot (small) finely diced
1 Celery stalk (diced)
1 Onion (small) finely diced
1 clove garlic (minced)
½ Cup(s) All-Purpose Flour
1 ½ Cup(s) White Corn kernels
1 ½ Cup(s) Yellow Corn kernels
4 Russet Potato (diced)
2 Rotisserie Chicken Breast halves (shredded)
4 Cup(s) Chicken Stock (divided)
2 ½ Cup(s) half-and-half
1 Pinch(es) Nutmeg
1 Pinch(es) Salt (to taste)
1 Pinch(es) Ground Black Pepper (to taste)

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Nutrition

• Calories 443
• Protein 15.2g
• Carbohydrates 49.9g
• Fat 22g
• Cholesterol 77.1mg
• Sodium 489.3mg

How to make Easy to Make Chicken and Corn Chowder

• 01
  Start by melting butter in a large Saucepan over medium heat, then add in carrot, celery, onion, & garlic and cook until softened (about 2 minutes).
• 02
  Stir in flour to make a paste, and cook until lightly browned and toasted (5 minutes). Remove from heat and let cool (about 15 minutes).
• 03
  Next, add in white & yellow corn, potatoes, chicken, and 3 Cups of chicken stock to a Large Soup Pot over medium heat. Whisk in remaining 1 Cup chicken stock with the veggie & flour mixture, and stir into the soup pot. Bring to a simmer, stirring constantly, until thick (about 5 minutes).
• 04
  Finish with half-and-half, nutmeg, salt, and black pepper, and bring back to a boil. Reduce heat to low, and simmer until potatoes are tender (about 20 minutes).
• 05
  Note: If you're using a Slow Cooker, follow the instructions above, and cook on Medium for 5 hours!