Chicken And Potato Chowder

• 2 boneless, skinless chicken breasts (12 ounces total) , cut into cubes
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 medium onion, coarsely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 1/2 cups homemade or low-sodium store-bought chicken stock
• 1/2 pound red potatoes, cut into 1/2-inch cubes
• 2 1/2 cups whole milk
• Pinch of ground nutmeg
• 3/4 cup frozen corn kernels, thawed
• 3/4 cup frozen peas, thawed

1. Season chicken with salt and pepper. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add chicken; cook until golden brown, 2 to 3 minutes. Transfer to a bowl.
2. Add remaining tablespoon oil to same pan over medium-low heat. Add onion and garlic; season with salt. Cook, stirring often, 5 minutes. Sprinkle in flour; cook, stirring, 1 minute. Slowly stir in stock until incorporated; add potatoes. Bring to a boil; reduce heat. Simmer until potatoes are tender, 10 to 12 minutes.
3. Stir in milk and nutmeg. Simmer, stirring occasionally, until thick, 3 to 5 minutes. Add reserved chicken, corn, and peas; simmer until chicken is cooked through, 5 to 7 minutes. Season with salt and pepper. Serve immediately.

chicken breasts, salt, olive oil, onion, garlic, flour, chicken, red potatoes, milk, ground nutmeg, frozen corn kernels, frozen peas

Taken from www.epicurious.com/recipes/member/views/chicken-and-potato-chowder-50104241 (may not work)