Creamy Chicken and Sweetcorn Chowder (Print version)
This chicken and corn chowder uses diced potatoes to give the broth body without a flour roux.
# Ingredients:
Ingredients
01 -
1 tbsp olive oil
02 -
1 onion, finely diced
03 -
2 celery stalks, finely diced
04 -
300 g peeled potatoes, diced
05 -
2 garlic cloves, minced
06 -
700 ml chicken broth
07 -
400 g boneless chicken breast, diced
08 -
250 g sweetcorn kernels
09 -
150 ml heavy cream
10 -
¼ tsp black pepper
# Instructions:
01 -
Heat olive oil in a large saucepan over medium heat. Add onion and celery and cook for five minutes, stirring, until softened.
02 -
Add garlic and stir for 30 seconds. Add the diced potatoes and chicken broth. Bring to a gentle boil, then reduce the heat and simmer for 10–12 minutes until the potato is almost tender.
03 -
Add raw chicken pieces and sweetcorn. Return to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the chicken is fully cooked and the potatoes are tender. Check the thickest chicken pieces reach 74°C / 165°F.
04 -
Crush a few potato pieces against the side of the saucepan with a spoon to thicken the broth. Stir in the cream and pepper and heat gently for two minutes without boiling hard.
05 -
Ladle into four bowls. The chowder should be creamy but spoonable; add a little water if it has become too thick. No cheese or fresh herb garnish is needed.
06 -
Cool leftovers in shallow containers and refrigerate within two hours. Eat within three days. Reheat only the portions needed until steaming hot throughout, adding a little water if necessary.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.