1 lb boneless skinless chicken, cooked and shredded - Thighs, breasts, whatever you want to use works!
1/4 cup butter or margarine
1 large white onion, diced
1 teaspoon minced garlic - I use the refrigerated stuff in the jar.
1/4 cup all purpose flour
6 small potatoes, peeled and diced
1 can no salt added whole kernel corn, drained
4 medium carrots, peeled and sliced
6 cups chicken broth - I've used broth reserved after boiling chicken, store bought broth, and even water with chicken bouillon successfully.
2 cups half and half - You can sub milk with no problem, your chowder just won't be as rich.
Salt and pepper to taste
In a large pot, stir butter over medium heat until melted.Toss in onion and garlic, stirring and cooking until tender. Add in flour, stirring constantly until slightly browned, to make a roux. Pour in broth and continue stirring until well blended.
Add carrots, potatoes, and seasoning, let the pot come to a boil. Lower heat to medium low, cooking about 20 minutes or until vegetables are tender, giving the pot an occasional stir.
Stir in corn, half and half, cooked chicken, and corn. Reduce heat to simmer and cook another 15 to 20 minutes, stirring occasionally.
This is one of those recipes that you can add to and/or take away from depending on your tastes and what ingredients you have on hand.
Inspired by and adapted from CookingClassy.com