Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
8
Ingredients
Directions
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Meanwhile, stir together potatoes, chicken, white and yellow corn, and 3 cups stock in a large soup pot over medium heat.
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Cook’s Note
You can make this chowder in a slow cooker, follow the steps above, then cook on Medium for 5 hours.
Nutrition Facts (per serving)
| 443 | Calories |
| 22g | Fat |
| 50g | Carbs |
| 15g | Protein |
