creamy chicken and corn chowder

  • 40g unsalted butter
  • ¼ cup (35g) plain (all-purpose) flour
  • 1 x quantity classic chicken soup base (see basic recipe link underneath method)
  • 2 medium sebago (starchy) potatoes, peeled and diced 
  • 3 cobs corn, kernels removed
  • ½ cup (125ml) single (pouring) cream
  • sea salt and cracked black pepper
  • finely chopped chives, to serve
  1. Melt the butter in a large saucepan over low heat. Add the flour and cook, stirring, for 2 minutes. Gradually add the chicken stock, stirring to combine. Add the potato and bring to the boil. Add the corn kernels and cook for 5 minutes or until the potato and corn are cooked through. Add the shredded chicken and cook for 2 minutes or until heated through. Add the cream and stir to combine. 
  2. Divide between serving bowls and sprinkle with salt, pepper and chives to serve. Serves 4
CLICK HERE TO SEE OUR CLASSIC CHICKEN SOUP BASE
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