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  1. Ingredients Edit and Save

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  19. Original recipe makes 8 servingsChange Servings
  20. 1/2 cup butter
  21. 1 small carrot, finely diced
  22. 1 stalk celery, diced
  23. 1 small onion, finely diced
  24. 1 clove garlic, minced
  25. 1/2 cup all-purpose flour
  26. 1 1/2 cups white corn kernels
  27. 1 1/2 cups yellow corn kernels
  28. 4 russet potatoes, diced
  29. 2 cooked rotisserie chicken breast halves, shredded
  30. 4 cups chicken stock, divided
  31. 2 1/2 cups half-and-half
  32. 1 pinch nutmeg
  33. salt and ground black pepper to taste
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  35. Directions

  36. Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. 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, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
  37. Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
  38. Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.
  39. Kitchen-Friendly View
  40. PREP
  41. 25 mins
  42. COOK
  43. 30 mins
  44. READY IN
  45. 1 hr
  46. 10 mins
  47. Footnotes

  48. Cook's Note:
  49. I used precooked rotisserie chicken and just shredded the breast meat (and saved the rest for a later recipe) to save time, but you are more than welcome to cook your own meat and then shred it. You can even precook your potatoes to speed up the recipe. If you're going to do this in a slow cooker, follow the directions above, just throw it in the cooker and cook on Medium for 5 hours.

  51. Reviews More Reviews
November 2013

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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