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Creamy chicken and corn chowder
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Irresistible creamy chicken and corn chowder.
Ingredients:
  • 200g piece speck, rind removed, cut into batons
  • 2 coliban potatoes, peeled, finely chopped
  • 40.00 ml plain flour
  • 1020.00 gm (1 litre) chicken style liquid stock
  • 2 chicken breast fillets, cut into 2cm pieces
  • 290g corn cob
  • 4 green onions, trimmed, thinly sliced
  • 125ml cream
  • Toasted sourdough bread, to serve
Instructions:
  • 1. Preheat a large saucepan over medium heat. Sauté the speck for 2 minutes until lightly browned. Stir in the potato and flour for 1 minute until mixed well. Pour in the chicken stock and add the chicken. Simmer gently for 20 minutes until the chicken and potato are tender, stirring occasionally.
  • Combine corn, half of the green onions, and cream in the pot. Cook for 2 minutes until heated through. Divide the soup into serving bowls. Top with remaining green onions and serve with toasted sourdough.

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