Creamy chicken, corn and chive chowder

Creamy chicken, corn and chive chowder

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Dish up hearty, wholesome fare for the family with this delicious chicken and corn chowder.

The ingredient of Creamy chicken, corn and chive chowder

  1. 2 x 200g chicken breast fillets
  2. 2 cups Massel chicken style liquid stock
  3. 40g butter
  4. 1 medium brown onion, finely chopped
  5. 1 garlic clove, crushed
  6. 1 medium leek, thinly sliced
  7. 1 celery stalk, trimmed, finely chopped
  8. 1/4 cup plain flour
  9. 2 sebago potatoes, peeled, chopped
  10. 1 litre milk
  11. 1/2 cup cream
  12. 2/3 cup Birds Eye frozen corn kernels
  13. 2 tablespoons finely chopped fresh chives

The instruction how to make Creamy chicken, corn and chive chowder

  1. Place chicken in a medium saucepan. Cover with stock and 2 cups cold water. Bring to boil over medium heat. Reduce heat to low. Cover. Simmer for 5 to 7 minutes or until cooked through. Remove from heat. Stand for 5 minutes to cool chicken. Reserve 1 cup of poaching liquid. Chop chicken.
  2. Melt butter in a large saucepan over medium-high heat. Add onion, garlic, leek and celery. Cook, stirring, for 3 to 4 minutes or until vegetables soften.
  3. Stir in flour. Cook, stirring, for 1 minute. Stir in potato, milk, reserved poaching liquid, cream and corn. Reduce heat to low. Simmer, covered, for 15 minutes or until potato has softened. Add chicken. Cook, stirring, for 3 to 4 minutes. Stir in chives. Season. Serve.

Nutritions of Creamy chicken, corn and chive chowder

fatContent: 628.57 calories
saturatedFatContent: 32.7 grams fat
carbohydrateContent: 20.4 grams saturated fat
sugarContent: 43.2 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 38.1 grams protein
sodiumContent: 156 milligrams cholesterol

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