Leftover Chicken and Corn Chowder

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    17mins
  • Serves icon
    Serves
    4
  • Calories icon
    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. A grating of cheddar wouldn't hurt! Use leftover cooked chicken, or poach chicken breasts first, then let rest and shred with a fork.

recipe updated Dec 11, 2018

Ingredients

  • Canned corn icon
    Canned corn
    325g
  • Milk icon
    Milk
    450ml
  • Chicken breast icon
    Chicken breast
    175g
  • Corn kernels icon
    Corn kernels
    125g
  • Green onion icon
    Green onion
    30g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Cornflour icon
    Cornflour
    5g
  • Water icon
    Water
    15ml
  • Rustic french bread icon
    Rustic french bread
    as needed

Tools

  • kCook icon Stove
  • kCook icon Large saucepan
  • kCook icon Small bowl

Step preview

  1. Prep and set aside chicken breast: cooked & chopped
  2. Prep and set aside green onion: chopped
  3. Get a clean large saucepan
  4. Add canned corn
  5. Add milk
  6. Heat on medium heat while stirring occasionally
  7. Add prepared chicken breast
  8. Add frozen corn kernels
  9. Add prepared green onion
  10. Season with salt & pepper
  11. Simmer for 5min while stirring occasionally
  12. Get a clean small bowl
  13. Add cornflour
  14. Add water
  15. Combine with tablespoon until smooth
  16. Pour mixture into large saucepan
  17. Stir until thickened
  18. Serve
  19. Serve rustic french bread
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