Creamy Chicken and Corn Chowder …

Creamy Chicken and Corn Chowder 001

Well, winter has finally arrived!  It’s chilly and definitely the time to drag out those winter woolies!  It’s also the time to cook up some yummy soup and this one’s a winner at my house … hearty, rustic and delicious!

For something a little different, I scooped out the inside of some fresh jumbo-sized Tiger Rolls that I bought from Coles and created a little bowl … a simple trick that lifted the presentation stakes!  Give it a try it was so simple.  Enjoy!

Creamy Chicken and Corn Chowder …
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients ...
  • 500g chicken tenderloin (or 2 large chicken breast fillets)
  • 2 cups (500 ml) chicken stock
  • 2 cups (500 ml) water
  • 2 tablespoons butter
  • 6 pieces rindless bacon, finely chopped
  • 1 large brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 large leek, thinly sliced
  • 2 celery stalks, finely chopped
  • ½ cup plain flour
  • 2 medium potatoes, peeled and chopped into 1 cm squares
  • 1 can (400 g) corn kernels
  • 5 cups milk
  • pinch salt
Method ...
  1. Add chicken stock and water to a medium sized saucepan and bring to the boil. Add chicken tenderloins, reduce heat and simmer gently for approximately 10 minutes or until chicken is cooked. Allow chicken to cool for 10 minutes in the poaching liquid. Remove chicken and shred roughly. Discard poaching liquid.
  2. Melt butter in a large saucepan, add bacon, onion, garlic, leek and celery and gently simmer until vegetables soften. Remove saucepan from heat, add flour and stir through evenly. Stir in potato milk and salt and simmer gently for approximately 15 minutes until potato is almost cooked.
  3. Add chicken and corn and simmer gently, stirring until both are heated through.

 

Clever Tricks, Tips and Hints …

  • All the chopping can be done earlier in the day with all ingredients stored in the fridge in sealed containers.  The chicken can also be cooked and shredded earlier in the day or even days earlier and frozen ready for use.
  • For something a little different grab a packed of Tiger Rolls (jumbo size is better), cut off the top, remove the bread from the bottom section of the roll in chunks.  Place the bread chunks and the bread roll “lid” under the grill to brown (turn the chunks only once) and watch carefully to make sure it doesn’t burn.  Fill hollowed out bread roll base with soup and serve with toasted bread chunks on the side.
  • This recipe will create a fairly thick chowder/soup.  If you prefer a thinner consistency, simply add some more milk.  Add slowly until the desired consistency is achieved.

Comments

  1. I love soup served like this-plus it’s got to be better for cleaning up too right? 😀

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