Chicken and Corn Chowder

Chicken and Corn Chowder

Take your soups from starters to the main event with this scrumptious and hearty soup full of delicious chicken and sweet corn.
	    
  • 35 Mins

    Cooking Time

  • easy

    Difficulty

  • 15 Mins

    Prep Time

  • 4 People

    Serves

  • 2 tablespoons olive oil
  • 1 leek trimmed, halved lengthways, thinly sliced
  • 1 celery stick, finely chopped
  • 3 tablespoons plain flour
  • 1 1/2 cups (375mL) reduced-fat milk
  • 1 litre Continental Superb Stock Chicken
  • 400 g red-skinned potatoes, unpeeled, chopped
  • 300 g chicken thigh fillet, roughly diced
  • 1/2 teaspoon dried thyme leaves
  • 2 bay leaves
  • 2 cups frozen corn kernels
  • 1/4 cup (60mL) light cooking cream
  • freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives

  1. Heat oil in a large heavy-based saucepan over medium heat. Add leek and celery. Cook, stirring occasionally, for 10 minutes or until softened. Add flour and cook, stirring for 1 minute.

  2. Gradually add stock and milk into flour mixture, stirring continuously until evenly combined. Bring to the boil, stirring. Add potatoes, chicken, thyme and bay leaves. Bring to the boil. Cover, reduce heat to medium low and simmer for 15 minutes, stirring occasionally.

  3. Stir in corn and cream. Season to taste with pepper. Simmer, covered, for 10 minutes, stirring occasionally or until potatoes are tender. Stir in chives. Divide among serving bowls and serve.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 424.02 kcal
Protein (g) 22.47 g
Sugar (g) 12.41 g
Fat (g) 18.57 g
Fibre (g) 3.63 g

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