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Easy Chicken and Corn Chowder (Creamy & Comforting)

Easy Chicken and Corn Chowder

Creamy chicken and corn chowder made with rotisserie chicken, potatoes, and sweet corn. An easy, comforting stovetop soup perfect for weeknights.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Dinner, Main Course, Potluck, Side Dish
Cuisine: American, Country Cooking, Soul Food, Southern
Calories: 443
Ingredients Method Notes

Ingredients
  

  • ½ cup butter
  • 1 small onion finely diced
  • 1 small carrot finely diced
  • 1 stalk celery diced
  • 1 clove garlic minced
  • ½ cup all-purpose flour
  • 4 russet potatoes diced
  • 2 cooked rotisserie chicken breast halves shredded
  • 1½ cups white corn kernels
  • 1½ cups yellow corn kernels
  • 4 cups chicken stock divided
  • 2½ cups half-and-half
  • 1 pinch nutmeg
  • Salt and ground black pepper to taste

Method
 

  1. Melt butter in a large saucepan over medium heat. Add onion, carrot, celery, and garlic; cook until slightly softened, about 2 minutes.
  2. Stir in flour to form a paste. Cook, stirring constantly, until lightly browned and fragrant, about 5 minutes. Remove from heat and let cool slightly.
  3. In a large soup pot, combine potatoes, shredded chicken, both corns, and 3 cups chicken stock. Cook over medium heat.
  4. Whisk remaining 1 cup stock into the flour mixture until smooth. Stir into the soup pot and bring to a simmer. Cook until thickened, about 5 minutes.
  5. Add half-and-half, nutmeg, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
  6. Taste and adjust seasoning. Serve hot.

Notes

  • Can be adapted for a slow cooker (cook on medium for 5 hours after prep)
  • Use milk instead of half-and-half for a lighter version
  • Great base for adding bacon or cheddar cheese