Creamy chicken and corn chowder

Name: Creamy chicken and corn chowder
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 200g piece speck, rind removed, cut into batons; 2 coliban potatoes, peeled, finely chopped; 2 tbsp plain flour; 4 cups (1 litre) Massel chicken style liquid stock; 2 chicken breast fillets, cut into 2cm pieces; 2 cups (290g) frozen corn kernels; 4 green onions, trimmed, thinly sliced; 1/2 cup (125ml) thin cream; Toasted sourdough bread, to serve

4.8

(10)

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Author : Sarah Hobbs

simmer healthy family friendly

Ingredients

Remove All · Remove Spices · Remove Staples

200 grams piece speck, rind removed, cut into batons2 coliban potatoes, peeled, finely chopped2 tbsp plain flour4 cups (1 litre) Massel chicken style liquid stock2 chicken breast fillets, cut into 2cm pieces2 cups (290 grams) frozen corn kernels4 green onions, trimmed, thinly sliced1/2 cup (125 milliliters) thin creamToasted sourdough bread, to serve

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Instructions

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Step 1

Heat a large saucepan over medium heat. Add the speck and cook, stirring, for 2 minutes or until lightly brown. Add the potato and flour and cook, stirring, for 1 minute or until well combined. Add the chicken stock and chicken. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until chicken and potato are tender.

Step 2

Add the corn, half the green onions and cream and stir to combine. Cook for 2 minutes or until heated through. Ladle the soup evenly among serving bowls. Sprinkle with remaining green onions and serve immediately with toasted sourdough.