Hit enter to search or ESC to close

Bookmark Recipe

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.

6 people

Ingredients

    • 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

Main

    • 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

Method

Copy Text

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.

Quality Mark Logo

The Quality Mark & You

Learn more

Method

Copy Text

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.