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Beer Chicken Corn Chowder

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1/3 cup flour
  • 12 ounces beer I used Shotgun Betty Hefeweizen Ale
  • 2 cups chicken stock
  • 1 large russet potato peeled and cut into 1/2 inch cubes
  • 3 cups cooked chicken shredded
  • 12 ounces frozen corn
  • 1 cup heavy cream
  • bacon bits optional garnish
  • chives optional garnish

Instructions

  1. Heat olive oil and butter over medium-high heat
  2. Add onions and cook until translucent and softened, 3-4 minutes
  3. Add garlic and cook another 1-2 minutes
  4. Sprinkle flour over softened onions and garlic, and stir for at least 1 minute
  5. Add beer and chicken stock and bring to a boil
  6. Add potatoes and simmer until potatoes are almost (but not quite) fork tender
  7. Add the chicken and frozen corn and simmer until heated through and potatoes are completely cooked
  8. Stir in heavy cream and cook another 1-2 minutes
  9. Serve garnished with bacon and chives, if desired