Description
A comforting stovetop dish that’s rich and creamy with tender bites of potatoes and shredded rotisserie chicken.
Ingredients
Scale
- 1/2 cup butter
- 1 small onion, finely diced
- 1 small carrot, finely diced
- 1 stalk celery, diced
- 1 clove garlic, minced
- 1/2 cup all-purpose flour
- 4 russet potatoes, diced
- 2 cooked rotisserie chicken breast halves, shredded
- 1 1/2 cups white corn kernels
- 1 1/2 cups yellow corn kernels
- 4 cups chicken stock, divided
- 2 1/2 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 the mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Remove the 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 the remaining 1 cup stock into vegetables and flour mixture until thoroughly combined. Stir the 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.
- For slow cooker, follow the steps above, then cook on Medium for 5 hours.
Notes
Serve with crusty bread for dipping or top with croutons for added crunch. Refrigerate for up to 3 days or freeze, but note that texture may change slightly after thawing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg