We are getting covered with snow and that means soup for dinner. This delicious chowder is easy to throw together on any busy school night and is absolutely amazing!
Ingredients:
- 2 quarts of chicken broth
- 2 carrots, diced
- 1 stalk celery, diced
- 1 large yellow or white onion, diced
- 2 cloves fresh garlic, minced
- 1 can corn, drained
- 5 large potatoes, peeled and cubed
- 1/2 cup flour
- 1/4 cup butter
- 1 rotisserie chicken, meat shredded
- 1 cup half and half
- 4 tbsp. chopped fresh parsley
- dash of nutmeg
- salt and pepper to taste
Directions:
In a large pan combine chicken broth, carrots, celery, onion, garlic and potatoes. Simmer until tender. In a separate pan melt butter and then add flour. Stir until a little brown, usually 2 minutes. Add in 1/4 c water to thin the rue and dissolve any lumps. Add in half and half and cook until thickened and then add to the soup. Simmer the soup and then add in the corn, parsley, shredded chicken, salt, pepper and nutmeg. Simmer for 10 minutes and serve.
