• 15g butter
  • 1 small onion, chopped
  • 250g skinless chicken breast fillets, cut into 1 cm pieces
  • 3 rashers middle bacon, chopped
  • 2 x 410g cans Wattie's Cream Style Corn
  • 2 cups salt-reduced chicken stock
  • 300g peeled and cut into 1 cm cubes
  • Sprig of fresh thyme or 1 tsp dried
  • ¼ cup cream or milk (optional)
  • Handful of fresh parsley leaves, chopped
  1. Melt butter in a large saucepan. Add the onion and sauté over medium heat until softened. Add the chicken and bacon and continue cooking until the meats colour.
  2. Add the Wattie’s Cream Style Corn, chicken stock, potatoes and thyme. Stir while bringing to the boil. Reduce the heat to low, cover and simmer for 25 minutes or until the chicken is cooked and potatoes are tender. Stir in the cream or milk if using and add the chopped parsley before serving with crusty bread.

Top Tips

  • The soup will thicken on standing. Add extra stock if necessary.

Swap it out

  • Replace bacon with 100g of chopped chorizo if wished.

Made With

Cream Style Corn

Cream Style Corn has been a Kiwi favourite for generations. Wattie’s uses only the finest Hawke’s Bay corn for a cream style corn that is full of goodness, flavour and taste.

Rate and Review

8 Ratings

Reviews (8)

Denise's Review | Rating

I made this yesterday and put it in the slow cooker. I didn't bother with step one, just went straight to step two. It was really delicious and very filling.

Bruce Weston's Review | Rating

Excellent ingredient proportions. Made it twice as per instructions. Third time omitted the chicken altogether, used home made stock and a half a bacon hock instead of rashers. No milk nor cream needed. Topped with sour cream & chopped parsley.

jess's Review | Rating

This recipie is so delish! Tonnes of flavour and so easy to make. So good with a fresh loaf of ciabatta YUM!

Vicky Dudley's Review | Rating

Yum! Downloaded the app this morning, we had a cooked chicken for lunch so instead of breast I used the rest of that and added at the end instead of the beginning as it was already cooked. I like my chowder thick so added a little cornflour to thicken it and it is fab! Will definitely be making this again, thank you for the recipe.

Russell Howell's Rating
Russell Howell's Review | Rating

nice with a big piece of buttery bread, I went with the milk, think I would go with the cream next time. all in all little better than ok would go with it again sometime.

Jen Smith's Review | Rating

My usually fussy kids love it!

Sammi Moore's Review | Rating

Love this one! We make it all the time now, great on a winters night!