The MacPherson Diaries

Chicken, Corn and Potato Chowder

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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

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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

  1. 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.
  2. 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.
  3. 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.
  4. If it’s too thick, add a little more milk.
  5. Garnish with parsley, serve with warm buttered bread

Recipe Notes

Have more milk on hand if needed