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:

  1. 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.

  2. 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.

  3. 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.

  4. Taste and adjust the seasoning. Serve the chowder hot in warmed soup bowls, with crusty bread.