If you've been following this blog for a while, you've surely noticed that a LOT of the recipes I post are for SOUP. I don't know why, but I'm just not much of a sandwich-for-lunch-type person. I'd rather have good ol' SOUP - especially in the winter!
Well, DUH.
Here's what I made the other day. I went through all my SOUP recipes and nothing called my name, so off to the fridge to see what was in there. I found lots of leftover roast chicken, a gallon of homemade chicken broth, the remains of a bunch of celery, some matchstick-cut carrots, and a container of leftover corn. There were a few potatoes and a couple of onions left in the bags I bought a few weeks ago.
So here's what I came up with!
Chicken and Corn Chowder
1/2 c matchstick carrots
2 stalks celery, diced
1 onion, chopped
1 clove garlic, minced
1/2 c flour
4 c chicken broth, divided (heat 2 c to almost a boil)
2 1/2 c half-and-half
4 russet potatoes, peeled and diced
1 lb frozen whole kernel sweet corn
1 1/2 pounds cooked chicken (boned and skinned), cubed
1/4 t nutmeg
1 t salt
1/2 t white pepper
In a 4-qt pan, melt the butter and saute the carrots, celery, onion, and garlic until fragrant. Add flour and cook 1-2 minutes, stirring constantly, then add the hot broth slowly, still stirring constantly, until the flour is incorporated and there are no lumps.
Stir in the reserved broth and half-and-half. Heat to a boil, reduce the heat and simmer until the mixture thickens. Add the remaining ingredients, bring back to a boil, reduce the heat, and simmer until the potatoes are cooked through. Adjust the salt and pepper to taste, and serve.
