Friday, 7 November 2014

Chicken sweetcorn and tarragon chowder

For lunch on a blustery autumnal day this is the perfect soup, warming, comforting and frugal. I love chowder recipes as even though the resultant soup is creamy and rich there is actually no cream in the recipe.

The double addition of potatoes are the secret to a great rib sticking chowder and this recipe came about as I had some tinned sweetcorn and cooked chicken left in the fridge.I had recently cooked a whole chicken in the slow cooker so I also had a small quantity of rich chicken stock as well.

Easy to throw together so why not have a go at making this lovely soup....

What you need

  • 1 large white potato - peeled and diced. Retain 1/3 for later
  • 1 large white onion - peeled and finely diced. Retain 1/3 for later
  • chicken stock 
  • Milk or water
  • Tarragon - fresh a few leaves, finely chopped
  • 1/2 tin of sweetcorn, drained, you could use fresh or frozen also
  • Cooked chicken - shredded
  • Salt and Pepper
  • A little oil or butter
What you do 
  • Heat a little oil in a large sauce pan and gently saute the 2/3rd's onion and potatoes until softened slightly
  • Add chicken stock and milk or water to the pan until the is about 1/3 rd full of liquid, simmer until the vegetables are tender and the potatoes break up easily.
  • Cool slightly then blend with a stick blender until you have a smooth liquid, you can add more liquid if necessary if the soup is very thick.
  • Add the retained onions and potatoes to the pan and bring back to simmer and cook until the potato chunks are tender, add the drained sweetcorn, shredded chicken and tarragon to the pan, simmer for a couple of minutes to warm the chicken through.
  • Taste for seasoning, adding salt and pepper to taste
  • Serve with warm crusty bread or traditional New England style with saltine crackers.


Unknown said...

Looks like a great recipe...Thanks for sharing

john smith said...

Thanks for sharing. Keep it up.
Paan Franchise

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