Chicken and corn chowder

Jump to recipe

There are times when my recipes are reminders of travels. Other times, I research places on my wishlist and travel through their food.

Today’s recipe was more out of necessity, and an opportunity to use up ingredients in the fridge.

Chicken and corn chowder is a quick, one-pot dish that takes only 45 minutes to prepare. It’s a dish that can be prepared from fresh, in-season ingredients, but can also be made from frozen and store cupboard ingredients just as easily. It’s rich and satisfying and makes a perfect lunch dish.

I had an abundance of corn to use, so the photos are from a double batch of this recipe.

---

Chicken and corn chowder

Chicken and corn chowder

Servings: 4

Ingredients

• 1 onion, diced

• 3 medium waxy potatoes, diced

• 4 cups chicken broth

• 3 ears of corn

• 2 cooked chicken breasts, diced

• 1/2 cup heavy cream

• 1 bunch green onions, sliced

• salt and pepper to taste

---

Instructions

1. Slice corn kernels from cobs

2. Add corn cobs and chicken stock into a large pan and simmer for 15 minutes

3. Discard corn cobs.

4. Add onions and potatoes to stock, and simmer for 20 minutes, or until potatoes are tender.

5. Add diced chicken and corn kernels and simmer for 10 minutes.

6. Stir in heavy cream and add salt and pepper to taste.

7. Garnish with green onions and serve.

---