chicken and sweetcorn chowder
How to make chicken and sweetcorn chowder recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
325 g (11 oz) can creamed sweetcorn
450 ml (¾ pint) milk
175 g (6 oz) ready-cooked chicken, torn into pieces
125 g (4 oz) frozen sweetcorn kernels
2 spring onions, chopped
2 teaspoons cornflour
salt and pepper
crusty bread, to serve
Method:
Place the creamed sweetcorn in a saucepan with the milk and heat, stirring.
Add the chicken, sweetcorn kernels and spring onions and season to taste. Simmer for 5 minutes, stirring occasionally.
Blend the cornflour with 1 tablespoon water, pour into the soup and stir to thicken. Ladle into bowls and serve with crusty bread.
For chicken, bacon & sweetcorn chowder, fry 2 chopped rashers of bacon with 1 chopped onion and 2 chopped medium potatoes in a knob of butter for 5 minutes.
Pour in 500 ml (17 fl oz) milk and simmer for 10 minutes. Stir in 125 g (4 oz) frozen sweetcorn kernels and 175 g (6 oz) chopped ready-cooked chicken. Season to taste, heat through and serve sprinkled with chopped fresh parsley. Total cooking time 20 minutes.
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| chicken and sweetcorn chowder |
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