Description
Learn how to make a delicious Chicken Corn Chowder with our easy-to-follow recipe. Perfect for cozy nights in, this creamy soup is a must-try!
Ingredients
- – 1/2 cup (120 ml) vegetable oil
- – 1 small onion, finely diced
- – 1 small carrot, finely diced
- – 1 stalk celery, diced
- – 1 clove garlic, minced
- – 1/2 cup (60 g) all-purpose flour
- – 4 russet potatoes, diced
- – 2 cooked chicken breast halves, shredded
- – 1 1/2 cups (240 g) white corn kernels
- – 1 1/2 cups (240 g) yellow corn kernels
- – 4 cups (960 ml) chicken broth, divided
- – 2 1/2 cups (600 ml) milk
- – 1 pinch nutmeg
- – salt and ground black pepper to taste
Instructions
- Heat vegetable oil in a large saucepan over medium flame; add onion, carrot, celery, and garlic, stirring until they begin to soften, approximately 2 minutes.
- Incorporate flour into the mixture to create a paste; continue cooking until the flour is lightly browned and emits a toasted aroma, around 5 minutes. Be cautious as flour can burn quickly. Take the saucepan off the heat and let it cool down a bit.
- Simultaneously, in a large soup pot, combine potatoes, chicken, both types of corn, and 3 cups of chicken broth over medium flame.
- Blend the remaining cup of chicken broth with the vegetable-flour mixture until smooth, then pour it into the soup pot; allow it to come to a gentle simmer, stirring until it thickens, roughly 5 minutes.
- Mix milk, nutmeg, salt, and pepper into the chowder. Allow it to reach a boil, then lower the heat and let it gently simmer until the potatoes are cooked through, about 20 minutes.
Notes
- Consider adding a touch of paprika or cayenne pepper for a subtle flavor boost.
- Try using heavy cream or half-and-half for a creamier consistency.
- Customize by including bell peppers, peas, or cooked bacon for extra flavor.
