Ingredients

• 0.5 cups butter
• 1 small onion , finely diced
• 1 small carrot , finely diced
• 1 stalk celery , diced
• 1 clove garlic , minced
• 0.5 cups all-purpose flour
• 4 russets potatoes , diced
• 2 cookeds 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

Instructions

1. 1 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.
2. 2 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.
3. 3 Meanwhile, stir together potatoes, chicken, white and yellow corn, and 3 cups stock in a large soup pot over medium heat.
4. 4 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.
5. 5 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.

Nutrition per serving