Quick & Easy

Creamy chicken and corn chowder

Creamy chicken and corn chowder
4
20M
30M
50M

Ingredients

Method

1.Heat butter in a large saucepan over moderate heat. Add onion, leek and bacon; cook and stir for 5-7 minutes or until vegetables soften. Stir in flour; cook and stir for 1 minute or until well combined.
2.Add potato, stock and half the milk. Bring to the boil. Reduce heat. Simmer, stirring occasionally, for 15 minutes or until potato is tender.
3.Stir in corn, chicken and remaining milk. Cook for 5 minutes or until heated. Serve sprinkled with chives.

Replace half the corn with frozen peas or beans. Instead of shredded chicken, you could flake 100g smoked trout or salmon into the soup in Step 3.

Note

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