Description
Discover how to make a hearty Chicken Corn Chowder that is perfect for cozy nights in. This easy recipe will warm you up from the inside out!
Ingredients
- 1/2 cup beef tallow (120g)
- 1 small onion, finely diced
- 1 small carrot, finely diced
- 1 stalk celery, diced
- 1 clove garlic, minced
- 1/2 cup all-purpose flour (60g)
- 4 russet potatoes, diced
- 2 cooked chicken breast halves, shredded
- 1 1/2 cups sweet corn kernels (240g)
- 1 1/2 cups sweet corn kernels (240g)
- 4 cups chicken broth, divided (960ml)
- 2 1/2 cups whole milk (600ml)
- 1 pinch nutmeg
- salt and ground black pepper to taste
Instructions
- In a large saucepan, heat beef tallow over medium heat; sauté the onion, carrot, celery, and garlic in the hot fat until they begin to soften, approximately 2 minutes.
- Incorporate the flour into the mixture to form a roux; continue cooking until it turns a light brown and emits a slightly nutty aroma, roughly 5 minutes. Keep an eye on it to prevent burning. Take the saucepan off the heat and allow it to cool a bit.
- At the same time, combine the potatoes, shredded chicken, and sweet corn with 3 cups of chicken broth in a large soup pot over medium heat.
- Blend the remaining cup of chicken broth into the vegetable and flour mixture until well mixed. Add this blend to the soup pot; let it reach a gentle simmer. Stir regularly until it thickens, around 5 minutes.
- Mix the whole milk, nutmeg, salt, and pepper into the chowder. Bring it to a boil, then lower the heat and allow it to simmer until the potatoes are soft, about 20 minutes.
Notes
- Use olive oil instead of beef tallow for a lighter version of the chowder.
- Enhance the flavor by adding fresh herbs like parsley or chives before serving.
- Top the chowder with crispy bacon or crumbled crackers for a heartier meal.
