Chicken and Sweet Corn Chowder

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  Chicken and Sweet Corn Chowder

 Use either cooked chicken fillets or the remains of a roast chicken.  See Traditional Roast Chicken for a quick stock recipe. 

Chicken and Sweet Corn Chowder

Serves 6 


  • 300g frozen sweetcorn
  • 400ml chicken stock
  • 40g butter
  • 1 small onion, peeled and finely chopped
  • 1 small carrot, peeled and finely diced
  • 1 tablesp. flour
  • 600ml milk
  • Salt and freshly ground black pepper
  • 100g cheddar cheese, grated
  • 150-200g cooked chicken, chopped
  • 2-3 tablesp. cream

To Cook

Put the sweetcorn in a saucepan with the stock. Cover, bring to the boil then reduce to simmer for 10 minutes. Puree and set aside.

Meanwhile, melt the butter in a saucepan over a low heat. Add the onion and carrot and saute gently for ten minutes until softened. Stir in the flour and continue to cook for a couple of minutes. Gradually whisk in the milk and bring to the boil. Reduce the heat and simmer for 3-4 minutes, stirring all the time. Add in the cheese, chicken, corn mixture, cream and seasoning. Serve in warmed soup bowls with crusty bread.