Chicken & Sweetcorn Chowder

Recipe for: CHOWDER – CHICKEN & SWEETCORN 

Ingredients: 

• 1 tblsp sunflower oil
• 1 knob butter
• 1 – 2 large onions, peeled & finely chopped
• 1 – 2 stick celery, cleaned & finely chopped
• 1 large leek, washed & chopped
• 1 large potato, peeled & roughly chopped
• Salt & freshly-ground pepper
• 1 pt fresh chicken vegetable stock (or slightly more)
• ½ pint milk
• ¼ pt single cream
• 1 whole chicken
• 4 – 6 boneless, skinless chicken thighs
• Corn from one large cob (or use tinned)
• Handful of chopped fresh parsley 

Method: 

1. Roast the whole chicken, cool and dismember/ carve
2. Reserve all the bones, skin etc for making chicken stock
3. Cut/ carve the meat into small bite-size pieces
4. Roast or fry the boneless thighs, cool and cut up. 
5. Combine with the whole roasted chicken meat and set aside
6. Cook the corn (if using fresh cob) and reserve cooking liquor
7. Remove the corn from the cob & set aside
8. heat oil and butter in a large flameproof casserole over a medium heat
9. add all the chopped vegetables & stir well to coat in the oil/ butter
10. cook gently, stirring occasionally until lightly coloured and softened about 10-15 minutes
11. add the stock & bring up to a slow simmer
12. cover with a lid & leave to cook for 20 minutes, stirring occasionally, adding more stock/ water if it is getting dry
13. check with the point of a knife that the vegetables are cooked & quite soft
14. remove from the heat & cool slightly
15. remove about half of the mixture and liquidise with a hand-held liquidiser
16. return to the pan and add the sweetcorn and the chicken & juices
17. bring to a simmer and add the milk, cream and parsley
18. taste & adjust seasoning
19. if it’s thicker than you like your soup, add a little water/ stock
20. Serve the soup in warmed bowls, ideally with corn-bread