Chicken and Sweetcorn Chowder/Soup

PennyBy Penny  

May 16, 2015

  • Yields: 4 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


1Heat the oil in a pan

2Add the onion and cook for 5 minutes over a medium heat.

3Add the garlic and cook for another minute.

4Stir in the flour,

5Add the stock a little at a time, mixing well between each addition.

6Once it’s all been incorporated, pour in the milk and stir in the potato and sweetcorn.

7Bring 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.