Chicken Corn Chowder

By bakers_delight85

Ingredients

• 1/2 plus 1 sticks butter
• 2 small onions, diced
• 3 to 4 celery ribs, diced
• 8 cups chicken broth
• 2 cups diced cooked chicken
• 1 (10-ounce) package frozen corn, thawed
• 3 cups cubed potatoes
• 2 cups half-and-half
• 1/2 cup all-purpose flour
• 1 hard-cooked egg, chopped

Details

Servings 8

Preparation

Step 1

Heat 1/2 stick of the butter in a skillet over medium-high heat. Saute the onions until soft. Add the diced celery, chicken broth, chicken, corn and potatoes. Cover, bring to a boil, and simmer for 10 minutes. Once the potatoes are tender, add the half-and-half. Heat, do not bring to a boil. Prepare a roux to be used just before serving by melting the remaining 1 stick of butter in a saucepan over medium-high heat and adding the flour. Stir or whisk until well blended and set aside. When the soup is heated and ready to be removed for serving, stir in the roux to gain the right consistency. It should be smooth, but not too thick. Sprinkle the chopped egg onto the soup just before serving.