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Chicken and corn chowder recipe

Chicken and corn chowder recipe

29 ratings

A chunky corn chowder is made even better with the addition of tender shredded chicken in our easy recipe. Lightly spice your soup and serve with tortilla chips for a satisfying soup recipe that you won't forget anytime soon. See method

  • Serves 4
  • 20 mins to prepare and 30-35 mins to cook
  • 410 calories / serving

Ingredients

  • 350g frozen sweetcorn kernels
  • 1tbsp sunflower oil
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 2 skinless, boneless raw chicken breasts, diced
  • 1 tsp ground cumin
  • 1tsp ground coriander
  • 3tbsp creme fraiche
  • 300ml full fat milk
  • small handful freshly chopped coriander
  • 300g concentrated chicken stock
  • 1 large baking potato, about 250g peeled and cut into small cubes
  • 1 red pepper, cored, deseeded and finely chopped
  • salt
  • freshly ground black pepper

Each serving contains

  • Energy

    1720kj
    410kcal     21%

  • Fat

    18g 26%

  • Saturates

    9g 45%

  • Sugars

    12g 19%

  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 37.4g Protein 27.2g Fibre 4.9g

Method

A chunky corn chowder is made even better with the addition of tender shredded chicken in our easy recipe. Lightly spice your soup and serve with tortilla chips for a satisfying soup recipe that you won't forget anytime soon.

  1. Cook the sweetcorn in a pan of lightly salted boiling water according to the packet instructions. Meanwhile, heat the oil in a large saucepan and fry saute the onion and garlic for 4-5 minutes stirring occasionally until softened but not coloured. Stir in the chicken, ground cumin and ground coriander and cook for 2-3 minutes.
  2. Drain the sweetcorn and tip half into the chicken mixture. Tip the remaining sweetcorn into a bowl and stir in the crème fraîche, milk and coriander and whizz to a purée and set aside. Add the stock, 200ml water , potato and red pepper to the chicken mixture. Bring just to the boil and simmer gently for 15 minutes until the potatoes are tender. Stir in the sweetcorn puree and simmer for 5 minutes. Season to taste and serve with tortillas chips.

Tip

This soup is wonderful made into a smoked haddock chowder - simply replace the chicken with 350g piece of skinned smoked haddock and add to the soup with the potatoes, then simply flake gently by stirring the soup with a wooden spoon to break up the fish.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

See more Soup recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

 

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