Creamy Chicken and Corn Chowder

Follow our step-by-step guide on how to make Creamy Chicken and Corn Chowder.

1. Step 1

   To start your delicious chowder, grab a large saucepan and melt some butter over medium heat.

2. Step 2

   Once it’s nice and bubbly, toss in the diced onion, carrot, celery, and minced garlic.

3. Step 3

   Sauté these veggies for about two minutes, just until they begin to soften and fill your kitchen with a wonderful aroma.

4. Step 4

   Next, sprinkle in the flour to create a paste, stirring it continuously until it turns a lovely light brown and gives off a toasted scent—this should take around five minutes.

5. Step 5

   Keep a close eye on it to prevent burning, then take the saucepan off the heat and let it cool for a moment.

6. Step 6

   In a separate large soup pot, combine your diced potatoes, shredded chicken, white corn, yellow corn, and three cups of chicken stock.

7. Step 7

   Heat this mixture over medium heat, stirring occasionally.

8. Step 8

   While that’s warming up, whisk the remaining cup of chicken stock into your cooled vegetable and flour mixture until it’s smooth and well blended.

9. Step 9

   Pour this creamy mixture into the soup pot and bring everything to a gentle simmer.

10. Step 10

    Keep stirring frequently as the chowder thickens, which should take about five minutes.

11. Step 11

    Now it’s time to add some richness! Stir in the half-and-half, a pinch of nutmeg, salt, and black pepper.

12. Step 12

    Bring your chowder to a lively boil, then reduce the heat to low and let it simmer gently until the potatoes are tender, which will take about twenty minutes.

13. Step 13

    As the flavors meld together, you’ll be treated to a comforting bowl of chowder that’s perfect for any occasion.

14. Step 14

    Enjoy every spoonful!.