Chicken and Corn Chowder

Ingredients

Unsalted butter – ½ cup

Small onion, finely chopped – 1

Small carrot, finely chopped – 1

Celery rib, finely chopped – 1

Garlic clove, finely minced – 1

All-purpose flour – ½ cup

Russet potatoes, peeled and diced – 4

Cooked boneless, skinless chicken breasts, shredded – 2

White corn kernels – 1½ cups

Yellow corn kernels – 1½ cups

Low-sodium chicken broth – 4 cups, divided

Half-and-half cream – 2½ cups

Ground nutmeg – a pinch

Salt and freshly ground black pepper – to taste

Sauté the aromatics

Cool Whip Cookies

In a large saucepan set over medium heat, melt the butter.

Add the onion, carrot, celery, and garlic, and cook for about 2 minutes, stirring occasionally, until the vegetables begin to soften.

Create the roux

Sprinkle in the flour and stir until a thick paste forms.

Continue cooking for about 5 minutes, stirring constantly, until the mixture turns lightly golden and smells gently toasted.

Remove from the heat and allow it to cool slightly.

Start the chowder base

In a separate large pot, add the diced potatoes, shredded chicken, white corn, yellow corn, and 3 cups of the chicken broth.

Cook over medium heat until the mixture comes to a gentle simmer.

Thicken the chowder

Whisk the remaining 1 cup of chicken broth into the roux until smooth.

Gradually stir this mixture into the simmering chowder.

Cook for about 5 minutes, stirring often, until the soup begins to thicken.

Finish with cream and seasoning

Stir in the half-and-half, add a pinch of nutmeg, and season with salt and black pepper to taste.

Bring to a gentle boil, then reduce the heat to low and simmer for about 20 minutes, or until the potatoes are tender.

Serve

Ladle the chowder into bowls and serve hot.