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Monday, 24 November 2014

Chicken and Sweetcorn Chowder


A hearty chicken and sweetcorn chowder to satisfy the biggest of appetites on the coldest of days! Tasty chunks of chicken and sweetcorn in a rich, thick soup.  Get some crusty bread in this and it will keep you going all day.
You may imagine this chowder is packed full of cream, there is some of course, but the secret to this really great tasting soup is in the chicken stock.  In this chowder there is no substitute for a great chicken stock - a stock cube just won't hack it. 

Follow this link for a chicken stock recipe Click Here for Recipe

Here's what you need to make about 2 litres of chowder;
75 g butter
75 g flour
250 g chicken meat chopped small
1 onion chopped
2 cloves garlic minced
100 g sweetcorn
2 litres chicken stock
300 ml double cream
For the chicken I tend to use the leg and thigh meat from the 2 chickens that I use in the stock and keep the breast meat for other dishes.
In a large pan put the butter, onion, garlic and chicken over a high heat to start cooking the chicken.  Stir everything in the pan - do not burn the onion, garlic or butter.  

Once the butter has melted and the chicken is taking on some colour remove from the heat and stir in the flour coating everything and absorbing the butter.  This is basically making a standard roux but including the onion, garlic and chicken.

Put the pan back over a medium heat and start adding the stock.  You can use hot or cold stock.  If using hot stock watch for the soup cooking and thickening extremely quickly.  There is a chance of lumps forming if you do not handle the hot stock correctly.  When using cold stock stir it thoroughly in to the soup and allow the temperature to come up.
Once you have a fairly thick soup add the cream and season generously with salt and pepper.  Taste to check the seasoning.
Lastly stir in the sweetcorn.
You can store this chowder in a fridge for  3 days, you will find that it sets firmly but will quickly liquefy again on heating.  The flavours tend to improve and mature if eaten the day after making.