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Chicken, corn and bacon chowder
Chicken, corn and bacon chowder
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate soups to the main course with this delicious, filling, and affordable recipe.
Ingredients:
  • 20g butter
  • 3 rindless bacon rashers, coarsely chopped
  • 6 shallots, ends trimmed, chopped
  • 40.00 ml plain flour
  • 750ml (3 cups) milk
  • 500ml (2 cups) chicken style liquid stock
  • 2 dried bay leaves
  • 3 corncobs, kernels removed
  • 450g chicken thigh fillets, cut into 4cm pieces
  • 600g potatoes, peeled, cut into 3cm pieces
Instructions:
  • 1. In a large saucepan over medium-high heat, melt the butter until sizzling. 2. Add the bacon and cook for about 2 minutes, stirring occasionally until it is lightly browned. 3. Add three-quarters of the shallot and cook for about 1 minute, stirring until soft.
  • Sprinkle in the flour and cook while stirring for 1 minute. Take it off the heat and slowly mix in the milk, stock, and bay leaves.
  • - Heat the pan over medium-high heat. Add the corn and stir until it simmers. Cook for 5 minutes until slightly thickened. Add the chicken and potato and simmer for 15 minutes until cooked through. Season with salt and pepper. Serve in bowls and garnish with remaining shallot.

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