Leftover Chicken and Corn Chowder

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

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

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


  • Chicken breast icon
    Chicken breast
    175g (about 1½)
  • Green onion icon
    Green onion
    2 (30g)
  • Canned corn icon
    Canned corn
    325g (about 1¾ cups)
  • Milk icon
    450ml (2 cups)
  • Corn kernels icon
    Corn kernels
    125g (about ¾ cup)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Cornflour icon
    2 tsp (5g)
  • Water icon
    1 tbsp (15ml)
  • Rustic french bread icon
    Rustic french bread
    as needed


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

Step preview

  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 rustic french bread with the large saucepan
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