Chicken and corn chowder recipe
information
Use leftovers from a roast chicken to make this soup. The chicken carcass can be used to make the stock.
ingredients
Butter for frying
1 large onion, peeled and finely chopped
1 green or red pepper, cored, seeded and chopped
2 tbsp spoons flour
400 ml (3/4 pint) hot milk
400 ml (3/4 pint) well-flavoured chicken stock, skimmed of fat
Salt and freshly ground black pepper
1/4 kg (1/2 lb) leftover cooked chicken, shredded
1/2 kg (1 lb) potatoes, peeled and diced
326g can (11 1/2 oz) sweetcorn, drained
1 large onion, peeled and finely chopped
1 green or red pepper, cored, seeded and chopped
2 tbsp spoons flour
400 ml (3/4 pint) hot milk
400 ml (3/4 pint) well-flavoured chicken stock, skimmed of fat
Salt and freshly ground black pepper
1/4 kg (1/2 lb) leftover cooked chicken, shredded
1/2 kg (1 lb) potatoes, peeled and diced
326g can (11 1/2 oz) sweetcorn, drained
method
1. Melt a knob of butter in a large saucepan. Add the onion and pepper and fry gently until soft. Stir in the flour and cook for a further 2 minutes, stirring constantly.
2. Remove the pan from the heat and gradually stir in the hot milk and stock.
3. Return to the heat and slowly bring to the boil, stirring.
4. Season to taste and add the remaining ingredients.
5. Lower the heat, cover and simmer gently for 20 to 25 minutes or until the potatoes are tender. Adjust seasoning and serve.
2. Remove the pan from the heat and gradually stir in the hot milk and stock.
3. Return to the heat and slowly bring to the boil, stirring.
4. Season to taste and add the remaining ingredients.
5. Lower the heat, cover and simmer gently for 20 to 25 minutes or until the potatoes are tender. Adjust seasoning and serve.
serving amount
serves 4 to 6.
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more information
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