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
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.
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Cuisine: British
Serves: 4 to 6 servings
Ingredients
- 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
Instructions
- 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.
- Remove the pan from the heat and gradually stir in the hot milk and stock.
- Return to the heat and slowly bring to the boil, stirring.
- Season to taste and add the remaining ingredients.
- Lower the heat, cover and simmer gently for 20 to 25 minutes or until the potatoes are tender. Adjust seasoning and serve.