Chicken and Corn Chowder may be made with any leftover poultry. It is just as delicious with turkey, duck, or goose as it is with chicken. A simple chowder that fills the body with warmth.

Chicken and Corn Chowder

Chicken and Corn Chowder
Prep time
Cook time
Total time
Use leftovers from a roast chicken to make this soup. The chicken carcass can be used to make the stock.
Recipe type: Soups and Stews
Cuisine: British
Serves: 4 to 6 servings
  • butter for frying
  • 1 large onion, peeled and finely chopped
  • 1 green or red pepper, cored, seeded and chopped
  • 2 Tablespoons all-purpose flour
  • 3/4 pint (400 ml) 12 fluid ounces hot milk
  • 3/4 pint (400 ml) 12 fluid ounces well-flavored chicken stock, skimmed of fat
  • Salt and freshly ground black pepper
  • 1/2 pound (1/4 kg) leftover cooked chicken, shredded
  • 1 pound (1/2 kg) potatoes, peeled and diced
  • 11 1/2 ounce can (326g) sweetcorn, drained
  1. Melt a dollop of butter in a large saucepan. Add the onion and pepper and fry gently until soft. Stir in the flour and cook for a further 2 minutes, stirring constantly.
  2. Remove the pan from the heat and gradually stir in the hot milk and stock.
  3. Return to the heat and slowly bring to the boil, stirring.
  4. Season to taste and add the remaining ingredients.
  5. Lower the heat, cover and simmer gently for 20 to 25 minutes or until the potatoes are tender. Adjust seasoning and serve.


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