Name: Creamy chicken and corn chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 50 gram butter; 1 medium brown onion, finely chopped; 1 large leek, pale section only, halved, washed, thinly sliced; 2 bacon rashers, rind removed, chopped; 1/4 cup plain flour; 2 large potatoes, peeled, cut into 2 cm pieces; 2 cup chicken stock; 3 cup milk; 1 cup frozen corn kernels; 1 1/2 cup chopped cooked chicken; 2 tablespoon finely chopped fresh chives, to serve

Creamy chicken and corn chowder

Skip to Recipe

Serves 4

Prep

20M

Cook

30M

Total

50M

Ingredients

50 gram butter

1 medium brown onion, finely chopped

1 large leek, pale section only, halved, washed, thinly sliced

2 bacon rashers, rind removed, chopped

1/4 cup plain flour

2 large potatoes, peeled, cut into 2 cm pieces

2 cup chicken stock

3 cup milk

1 cup frozen corn kernels

1 1/2 cup chopped cooked chicken

2 tablespoon finely chopped fresh chives, to serve

Method

1.Heat butter in a large saucepan over moderate heat. Add onion, leek and bacon; cook and stir for 5-7 minutes or until vegetables soften. Stir in flour; cook and stir for 1 minute or until well combined.

2.Add potato, stock and half the milk. Bring to the boil. Reduce heat. Simmer, stirring occasionally, for 15 minutes or until potato is tender.

3.Stir in corn, chicken and remaining milk. Cook for 5 minutes or until heated. Serve sprinkled with chives.

Replace half the corn with frozen peas or beans. Instead of shredded chicken, you could flake 100g smoked trout or salmon into the soup in Step 3.
Note

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Ingredients

Method

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