Easy Chicken and Corn Chowder Recipe

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.

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.

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.