Chicken and Sweetcorn Chowder/Soup

PennyAuthorPenny
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Yields4 Servings

 1 tblspn oil
 1 onion, finely chopped
 1 clove garlic, minced
 2 tblspns plain flour
 300ml hot chicken stock
 400ml milk
 450g floury potatoes cut into 1½cm cubes
 2 x 198g tins sweetcorn
 300g leftover roast chicken, shredded
 28g flat leaf parsley leaves picked and roughly chopped

1

Heat the oil in a pan

2

Add the onion and cook for 5 minutes over a medium heat.

3

Add the garlic and cook for another minute.

4

Stir in the flour,

5

Add the stock a little at a time, mixing well between each addition.

6

Once it’s all been incorporated, pour in the milk and stir in the potato and sweetcorn.

7

Bring to the boil, then reduce to a simmer. Season with black pepper and cook for 15 minutes until the potatoes are tender. Add the chicken and half the parsley, and heat through until the chicken is piping hot.

Category

Ingredients

 1 tblspn oil
 1 onion, finely chopped
 1 clove garlic, minced
 2 tblspns plain flour
 300ml hot chicken stock
 400ml milk
 450g floury potatoes cut into 1½cm cubes
 2 x 198g tins sweetcorn
 300g leftover roast chicken, shredded
 28g flat leaf parsley leaves picked and roughly chopped

Directions

1

Heat the oil in a pan

2

Add the onion and cook for 5 minutes over a medium heat.

3

Add the garlic and cook for another minute.

4

Stir in the flour,

5

Add the stock a little at a time, mixing well between each addition.

6

Once it’s all been incorporated, pour in the milk and stir in the potato and sweetcorn.

7

Bring to the boil, then reduce to a simmer. Season with black pepper and cook for 15 minutes until the potatoes are tender. Add the chicken and half the parsley, and heat through until the chicken is piping hot.

Chicken and Sweetcorn Chowder/Soup