Chicken and Corn Chowder

Name: Chicken and Corn Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 leek trimmed, halved lengthways, thinly sliced; 1 celery stick, finely chopped; 3 tablespoons plain flour; 1 litre hot water; 1 1/2 cups (375mL) reduced-fat milk; 2 pots Continental Stock Pot Sensations Chicken Stock Pot; 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

Creamy, cozy, and ready in a snap. This creamy chicken and corn soup delivers flavourful comfort in every spoonful.

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 litre hot water
1 1/2 cups (375mL) reduced-fat milk
2 pots Continental Stock Pot Sensations Chicken Stock Pot
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

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.
Gradually add water and milk into flour mixture, stirring continuously until evenly combined. Add stock pots. 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.
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.