Chicken, Corn and Potato chowder is exactly what I need in Winter. It’s so comforting and warming.
This recipe starts with sautéing onions and garlic, and making a roux with the flour and butter and adding milk. I use both frozen corn kernels, and a can of creamed corn for extra corn flavour!
I am using cooked chicken breast, but you could always use raw chicken. Or leftover roast chicken.
I love adding potatoes, they soak up all the creamy flavour and give the soup some great body.
Additions – YES bacon would be delicious, add this stirred through at the end or on top as a garnish
Potato, Chicken & Corn Chowder
Ingredients
- 1 teaspoon neutral oil
- 75 grams butter
- 1 teaspoon minced garlic
- 3 sprigs of thyme leaves removed
- 1 onion finely diced
- 1 1/2 cups frozen corn kernels
- 3 tablespoons flour
- 1.2 litres milk
- 1 can creamed corn
- 650 grams potatoes peeled and diced
- 200 grams cooked chicken I like sliced chicken breast
Instructions
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Melt butter and oil in a large pot over medium heat. Add onion, cook gently, stirring frequently, until translucent, about 5 mins. Add garlic and thyme, cook for 1 minute, be careful not to burn it. Stir in frozen corn cook for 1 minute.
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Stir in flour, cook stirring for around 1 min, until golden. Stir in milk gradually, and cook, stirring, for about 1-2 mins I turned the heat up a little here too. Add potatoes, a good pinch of salt, and creamed corn.
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Simmer for about 12-15 minutes until potatoes are cooked. Stir occasionally so it doesn’t stick. Add chicken, taste. Add more salt if needed. Season well with pepper.
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If it’s too thick, add a little more milk.
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Garnish with parsley, serve with warm buttered bread
Recipe Notes
Have more milk on hand if needed
