- 0:20 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
Dish up hearty, wholesome fare for the family with this delicious chicken and corn chowder.
Ingredients
- 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
Method
- 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.
Nutrition
2630 kj
Energy
32.7g
Fat Total
20.4g
Saturated Fat
5.1g
Fibre
38.1g
Protein
156mg
Cholesterol
769mg
Sodium
43.2g
Carbs (total)
All nutrition values are per serve
Notes
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
0
