Chicken & Sweet Corn Chowder à la Sue

I haven’t made Chowder since high school and I can remember I didn’t score very well. A couple of weeks ago, Mike wasn’t feeling well so we decided to have some meals that were gentle on the stomach and not too spicy. Looking through some recipes I decided to try my hand again at Chowder and see if 50 odd years later, my chowder making skills had improved.

I remember having a delicious Clam Chowder in Boston as well as when we recently visited Tasmania and really wanted to make it myself. I selected a clam chowder recipe from the Mary Berry’s Complete Cookbook and just substituted the chicken and corn.

Now as I’ve mentioned before I’m a rustic cook and don’t necessarily measure so I’ve put my approximations for what I did in the ingredients section. There a loads of recipes you can Google.

Chicken & Sweet Corn Chowder à la Sue

Serves 2 (generously) or 4 as a starter

Ingredients

2 chicken breasts (I prefer breast without skin to cut down on the fat content)
1 carrot peeled and diced
1 extra large or 2 medium sized potatoes
1 onion diced
1 large tin of Creamed Sweet Corn
450 ml Milk
2 tablespoons Plain Flour
40 gm of unsalted Butter
Sage (I picked a handful from the garden)
Thyme (also picked from the garden)
Pepper & Salt

Notes:

You can use dried herbs instead of fresh

Method

• Place Chicken Breasts, carriots, thyme, sage, onions, salt and pepper (to taste) in large pot and cover with water.
• Bring to boil and then simmer until Chicken is tender and can be pulled easily apart – about 15-20 minutes
• Remove Chicken and reserve stock.
• Add flour and butter to pan, stirring until combined
• Add potatoes, milk and some stock about 150ml to bring to boil and simmer until tender
• Flake chicken and add to potato mixture along with carrots, onions, creamed corn and herbs
• Add more milk or stock if the sauce thickens too much. You want it with body but not too thick
• Serve with crusty bread or as in my case I had made Rosemary & Olive Foccacia

My thoughts

• This recipe was easy to make
• I froze the unused portion of stock for future recipes
• Ingredients are readily available
• The result tasted delicious and I would definitely make it again. I’m thinking of the slow cooker next time perhaps.
• My cooking skills have certainly improved since high school LOL 🙂

Have you made chowder before? Do you have a favorite recipe?

Buon Appetit!

I’m linking up as usual to join the What’s On Your Plate? Blog Challenging co-hosted by Donna from Retirement Reflections and Deb, The Widow Badass. Take some time to pop over and see what’s been on their plate during the month

Also joining in with Denyse Whelan for her weekly #WednesdaysWordsandPics