Leftover Chicken and Corn Chowder

by

Octopus Publishing

POSTED Tue, January 7, 2020

Serves

4

Total Time

17 MINS

Calories

309

This is a hearty, indulgent winter warmer that will satisfy any comfort food craving. Spring onions and plenty of black pepper help balance the sweetness of the corn. Serve with crusty bread for a tasty lunch...

recipe-image

    INGREDIENTS


  • Chicken breast icon
    Chicken breast

    175 g (about 1 ½)cooked, chopped

  • Green onion icon
    Green onion

    2 (about 30 g)chopped

  • Canned corn icon
    Canned corn

    325 g (about 1 ¾ cups)

  • Milk icon
    Milk

    450 ml (about 450 g)

  • Corn kernels icon
    Corn kernels

    125 g (about ¾ cup)frozen

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Cornflour icon
    Cornflour

    2 teaspoons (about 5.3 g)

  • Water icon
    Water

    1 tablespoon (about 15 g)

  • Rustic french bread icon
    Rustic french bread

    as needed

    METHOD


  • 1. Add canned corn and milk to a clean large saucepan
  • 2. Heat while stirring occasionally - medium heat
  • 3. Add chicken breast, corn kernels and green onion to the large saucepan
  • 4. Season with salt & pepper
  • 5. Simmer while stirring occasionally - 5 min
  • 6. Add cornflour and water to a clean small bowl
  • 7. Combine with tablespoon until smooth
  • 8. Pour mixture into large saucepan
  • 9. Stir until thickened
  • 10. Serve
  • 11. Serve with rustic french bread

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