Creamy chicken and corn chowder

Posted by adm On October - 26 - 2011

How to cook Creamy chicken and corn chowder


  • 200g piece hint, rind removed, cut into batons
  • 2 coliban potatoes, raw, finely sliced
  • 2 tbs plain flour
  • 4 cups (1 l) chicken strain
  • 2 chicken breast fillets, dig 2cm pieces
  • 2 cups (290g) frozen corn kernels
  • 4 green onions, cut, thinly sliced
  • 1/2 cup (125ml) thin ointment
  • Toasted sourdough dinero, to help

How to:

  • Heat a large saucepan over medium passion. Add the speck and prepare, stirring, for 2 minutes or until lightly dark-brown. Add the potato and flour and ready, stirring, for 1 minute or until well combined. Add the chicken stock and chickenhearted. Bring to a simmer. Reduce heat to low and make, stirring occasionally, for 20 minutes or until chicken and potato are tenderise.

  • Add the maize, half the green onions and cream and stir to combine. Cook for 2 minutes or until heated through. Ladle the soup evenly among serving bowls. Sprinkle with remaining green onions and serve immediately with toasted sourdough.

  • Prepare time:10 min.

    Cooking time:25 min.

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