Free Recipe Wednesday! (Chicken and Corn Chowder)

Hello again everyone. Welcome to another Free Recipe Wednesday. I’m feeling a bit under the weather right now so this post is going to be short. With the cold weather thoroughly set in – more so in some places than others – soup is a go-to for a lot of families and individuals. Today’s soup is a delicious, thick, and hearty chowder that’s perfect for cold nights. Don’t be dissuaded by the amount of ingredients and directions, it’s really quite easy to make. Give it a try and of course I encourage you to do a little tweaking and modifying. Leave a post below and let me know what you thought and whether or not you did anything differently.

Chicken and Corn Chowder

• 1/2 cup (1 stick) Butter
• 1 Small Carrot, finely diced
• 1 Stalk Celery, diced
• 1 Small Onion, finely diced
• 1 Clove Garlic, minced
• 1/2 cup All-Purpose Flour
• 1 1/2 cups White Corn Kernels
• 1 1/2 cups Yellow Corn Kernels
• 4 Russet Potatoes, diced
• 2 Cooked Chicken Breast Halves, shredded
• 4 cups Chicken Stock, divided
• 2 1/2 cups Half-and-Half
• 1 pinch Nutmeg
• Salt and Ground Black Pepper, to taste

1. Melt butter in a large saucepan over medium heat.
2. Add carrot, celery, onion, and garlic into hot butter and cook, stirring regularly, until slightly softened, about 2 minutes.
3. Stir flour into mixture to make a paste; cook until lightly browned being careful not to burn the flour.
4. Remove saucepan from heat and set aside to cool, about 15 minutes; once cooled add 1 cup of the chicken broth and mix until thoroughly combined.
5. In a large soup pot over medium heat, stir together white and yellow corn, potatoes, chicken, and 3 cups of chicken stock.
6. Stir flour/veggie mixture into the ingredients in the soup pot; bring to a simmer, stirring constantly, until thick, about 5 minutes.
7. Stir the half-and-half, nutmeg, salt, and black pepper into the chowder; bring back to a boil, reduce heat to low and simmer until potatoes are tender, about 20 minutes.