Chicken, Corn and Bacon Chowder
This homemade chowder is packed full of great flavours and makes a tasty lunch or dinner served with fresh crusty bread.
Makes 4–6
Prep Time 10 minutes
Cook Time 25 minutes
Easy As
Ingredients
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 potatoes 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
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 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. Step 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. Tips
The soup will thicken on standing. Add extra stock if necessary.
Swap It Out
Replace bacon with 100g of chopped chorizo if wished.
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Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
15 g butter
2
1 small onion, chopped
3
250 g skinless chicken breast fillets, cut into 1 cm pieces
4
3 rashers middle bacon, chopped
5
2 x 410g cans Wattie's Cream Style Corn
6
2 cups salt-reduced chicken stock
7
300 g peeled and cut into 1 cm cubes
8
Sprig of fresh thyme or 1 tsp dried
9
¼ cup cream or milk (optional)
10
Handful of fresh parsley leaves, chopped
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