Recipe
Chicken & Sweetcorn Chowder
A creamy chicken chowder with sweetcorn, potato and thyme, finished with milk and double cream for a warming bowl with a gentle sweetness and hearty texture.
Ingredients
Method
15 mins prep35 mins cook50 mins total
Melt the butter in a large saucepan over medium heat. Add the onion and garlic, then cook for 5 minutes until softened.
Stir in the diced potato and chicken, cooking for 3–4 minutes until the chicken loses its raw colour.
Pour in the chicken stock, bring to a gentle boil, then reduce the heat and simmer for 15 minutes.
Add the sweetcorn, milk, salt, black pepper and thyme. Simmer for 10 minutes, until the potato is tender and the chicken is cooked through.
Stir in the double cream and warm for 2 minutes without boiling. Taste and adjust the seasoning.
Ladle into bowls and scatter over the chopped parsley before serving.
Notes
For a lighter version, you can substitute the double cream with additional milk or a light cream. For a thicker chowder, blend a portion of the soup before adding the cream.
About this recipe
This chicken and sweetcorn chowder is a generous, warming bowl for evenings when a substantial supper is welcome. Tender chicken, potato and sweetcorn sit in a savoury stock, with onion, garlic and thyme building the base.
Milk and a little double cream give the broth a rounded texture without making it heavy, while parsley adds a fresh finish. Keep the simmer gentle so the potato becomes tender and the chicken stays juicy; the chowder is ready when the vegetables yield easily and the broth has taken on a soft, creamy character.
