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Chicken and corn chowder

Ingredients

  • 3 fresh corn cobs
  • 2 tablespoons sunflower oil
  • 1 onion, finely chopped
  • 2 potatoes, about 300 g in total, peeled and diced
  • 2 cups (500 ml) chicken stock, preferably homemade
  • 2 cups (500 ml) low–fat milk
  • 250 g cooked chicken meat, without skin, finely chopped
  • 2 teaspoons chopped fresh tarragon
  • 2 slices lean smoked bacon, rind removed
  • fresh tarragon leaves to serve
  • salt and pepper

Preparation

  1. Remove the green husks and all the ‘silk’ from the corn.
  2. Holding each cob upright on a chopping board, cut the kernels from the cob.
  3. You should end up with 225–250 g loose corn kernels.
  4. Set the kernels aside.
  5. Heat the oil in a large saucepan, add the onion and fry over a moderate heat until softened, but not browned.
  6. Add the potatoes and corn kernels to the pan and cook for a further 5 minutes, stirring frequently.
  7. Pour in the stock and bring to the boil.
  8. Reduce the heat and simmer gently for 5 minutes or until the potatoes are just tender.
  9. Stir in the milk, three–quarters of the chicken and the chopped tarragon.
  10. Season to taste.
  11. Cook, stirring, for a further 2–3 minutes.
  12. Pour half of the mixture into a food processor or blender and blend to a coarse texture, not to a purée.
  13. Return to the pan.
  14. Add the rest of the chicken and stir to mix.
  15. Set the pan of chowder over a low heat to warm through.
  16. Meanwhile, grill the bacon until cooked and starting to brown.
  17. Drain the bacon on paper towel, then finely chop.
  18. Ladle the chowder into bowls, scatter on some bacon and a sprinkling of tarragon leaves, and serve.

Serves 4
Preparation: 15 minutes
Cooking: 25 minutes

Tags:

Source: Perfect Poultry
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