| |
|
|
|
| |
Soups and Starters Recipes -
Creamy Corn and
Chicken Chowder Recipe
|
|
|
|
|
|
| |
|
Soups and Starters
Recipes
-
Creamy Corn and
Chicken Chowder Recipe
Ingredients
Serve
4-6
-
25 g/1 oz butter or margarine
-
1 large onion, chopped
-
1 small red pepper, cored, deseeded and diced
-
625 g/1
1/4 lb potatoes, peeled and diced
-
25 g/1 oz plain flour
-
750 ml/1
1/4 pints Chicken Stock
-
175 g/6 oz frozen sweet corn, thawed
-
250 g/8 oz cooked chicken, diced
-
450 ml/3/4 pint milk
-
1/2 teaspoon salt
-
freshly ground white pepper
-
3 tablespoons chopped parsley
-
crusty bread, to serve
Method:
-
Melt the butter or margarine in a large
saucepan. Add the onions, red pepper and
potatoes and fry over a moderate heat for 5
minutes, stirring from time to time.
-
Sprinkle in
the flour and cook over a low heat for 1 minute.
Gradually stir in the stock and bring to the
boil, stirring, then lower the heat, cover and
cook for 10 minutes.
-
Stir in the sweet corn, chicken, milk, salt,
pepper to taste, and parsley, then cover and
simmer gently for a further 10 minutes until the
potatoes are just tender.
-
Taste and adjust the
seasoning.
Serve the chowder hot in warmed soup bowls, with
crusty bread.
|
|
|
|
|
|
|
|
|
