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26
September
Chicken and Corn Chowder
For me, autumn is my favourite time of year. I love the changing colours, the crisp sunny mornings, hot chocolate, thick socks, bonfires, and comfort food. Gone are the salads and bright colours of summer. Autumnal food is pies, stews and soups. One of my favourite types of stew is a chowder. Packing it full of corn which is in season and at its sweetest right now is a must. I like to add chicken and a little salty bacon, and you have a meal that is tasty and satisfying.
This chowder is a great make-in-advance dish, and even freezes well. Serve it with some crusty bread, or like me, some fresh from the oven Southern-style Buttermilk Biscuits to mop up the tasty sauce.
Chicken and Corn Chowder
Print recipe
Ingredients
- 4 Whole Corn on the Cob
- 1 tablespoon Olive Oil
- 200g Bacon Lardons
- 1 Large Onion (diced)
- 400g Chicken Breast (diced)
- 400g Potatoes (diced)
- 1 tablespoon Plain Flour
- 500ml Milk
- 500ml Chicken Stock
- 2 tablespoons Fresh Tarragon (chopped)
Directions
| 1. | Remove and husk and silk, then using a sharp knife, cut away the corn kernels and set aside |
| 2. | In a large pot, add the oil and bacon. Fry until cooked through, then add the onions. Continue to fry until the onions are just softened but not browned, and the bacon is crisp. |
| 3. | Lift out the bacon and onion and put to one side, leaving the oil and bacon fat in the pan. Add the diced chicken and fry until cooked through and browned |
| 4. | Add the potatoes, the sweetcorn and a tablespoon of flour. Cook for five minutes stirring frequently so as not to burn |
| 5. | Pour in the stock and milk, then add back the bacon and onion, along with the tarragon, then bring to the boil. Turn the heat down a little and simmer for 10-15 minutes or so until the potatoes are tender and starting to crumble |
| 6. | Serve with a little fresh chopped tarragon sprinkled on top |
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