Chicken, corn & bacon chowder

Posted by adm On September - 9 - 2011

How to cook Chicken, corn & bacon chowder


  • 20g butter
  • 3 rindless bacon rashers, coarsely shredded
  • 6 shallots, ends cut, sliced
  • 2 tbs plain flour
  • 750ml (3 cups) milk
  • 500ml (2 cups) chicken strain
  • 2 dried bay leaves
  • 3 corncobs, kernels removed
  • 450g chicken thigh fillets, dig 4cm pieces
  • 600g potatoes, raw, dig 3cm pieces

How to:

  • Heat the butter in a large saucepan over medium-high passion. Cook the bacon, stirring, for 2 minutes or until lightly browned. Add three-quarters of the shallot. Prepare, stirring, for 1 minute or until subdued.

  • Add the flour. Make, stirring, for 1 bit. Remove from hotness. Gradually stir in the milk, stock and bay leaves.

  • Place the pan over medium-high warmth. Add the corn and stir until the mixture comes to a simmer. Simmer for 5 minutes or until mixture thickens slimly. Stir in the chicken and spud. Simmer for 15 minutes or until the chicken and potato are cooked through. Season with salt and pepper. Divide among serving bowls and sprinkle with the remaining shallot.

  • Timesaving tip: Swap the corncobs for 2 1/4 cups frozen corn kernels.

  • Prepare time:15 min.

    Cooking time:25 min.

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