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.

chicken and sweetcorn chowder