Friday, 19 March 2010

Chicken & corn chowder

Yesterday I finally cooked one of my favourite soups of all time: Chicken & Corn Chowder.

During some cooler weather, I'd bought leeks from the South Melbourne Markets nearly 2 weeks ago, with the express intention of making this soup. Of course now it's warmed back up, and soup doesn't feel entirely appropriate, but I'm starting working nights again tonight, and sometimes at 4am in the morning you need something nourishing, warm and hearty to remind you that you are human despite being awake at an ungodly hour.

I was planning on cooking this on Monday night, so went to the fruit and veg shop, and the supermarket to pick up the few other bits and bobs apart from leeks that I needed to complete the recipe. Sadly I forgot to buy corn!

Chicken & corn chowder just wouldn't be the same without one of it's eponymous ingredients, so I had to hold off on making it until I had managed to procure that final, but vital ingredient.

Worth the wait though!

Chicken & corn chowder

Here's the recipe I used. I stumbled across the original at, and have fiddled with it just a teeny bit.

Chicken & corn chowder

Zippy Chicken Corn Chowder


  • 2-3 chicken breast fillets, cubed
  • olive oil, small amt for frying
  • 1 large red capsicum, chopped
  • 2 medium leeks, chopped
  • 3 tablespoons plain flour
  • 1 tablespoon paprika
  • 4 cups chicken stock
  • 2 medium potatoes, cubed
  • 4 cups frozen corn
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2-1 teaspoon hot pepper sauce
  • 1 tin light evaporated milk


  1. Saute chicken in olive oil in a big soup pot, until lightly browned; set aside and keep warm.
  2. In the same pan, saute the red pepper until tender. Add the leeks; cook for 1 minute. Stir in the flour and paprika until blended. Gradually stir in the broth. Add the potatoes; bring to a boil.
  3. Reduce heat; cover and simmer for 15 minutes or until the potatoes are tender.
  4. Stir in corn, Worcestershire sauce, salt, hot pepper sauce and reserved chicken; bring to a boil. Reduce heat. Cook, uncovered, for 5-8 minutes or until corn is tender, stirring occasionally.
  5. Stir in cream and heat through (do not boil).
Easy huh? And so yum!

Chicken & corn chowder

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