- 2 x 200g chicken breast fillets
- 2 cups Massel chicken style liquid stock
- 40g butter
- 1 medium brown onion, finely chopped
- 1 garlic clove, crushed
- 1 medium leek, thinly sliced
- 1 celery stalk, trimmed, finely chopped
- 1/4 cup plain flour
- 2 sebago potatoes, peeled, chopped
- 1 litre milk
- 1/2 cup cream
- 2/3 cup Birds Eye frozen corn kernels
- 2 tablespoons finely chopped fresh chives
- Step 1Place chicken in a medium saucepan. Cover with stock and 2 cups cold water. Bring to boil over medium heat. Reduce heat to low. Cover. Simmer for 5 to 7 minutes or until cooked through. Remove from heat. Stand for 5 minutes to cool chicken. Reserve 1 cup of poaching liquid. Chop chicken.
- Step 2Melt butter in a large saucepan over medium-high heat. Add onion, garlic, leek and celery. Cook, stirring, for 3 to 4 minutes or until vegetables soften.
- Step 3Stir in flour. Cook, stirring, for 1 minute. Stir in potato, milk, reserved poaching liquid, cream and corn. Reduce heat to low. Simmer, covered, for 15 minutes or until potato has softened. Add chicken. Cook, stirring, for 3 to 4 minutes. Stir in chives. Season. Serve.
Prepare in advance: Make step 1 of the recipe. Store chicken and reserved liquid in separate containers. Refrigerate for up to 3 days.
Birds Eye Field Fresh Corn is Australian-grown. It’s freshly picked and snap frozen to retain its flavour and nutrition.
You can store chowder in the fridge for up to 3 days.
- Author: Liz Macri & Emma Braz
- Image credit: Al Richardson & Andrew Young
- Publication: Super Food Ideas