Chicken, bacon and corn chowder
Taking inspiration from the famous New England clam chowder, we’ve created our own version that’s fabulous for the cooler weather.
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
- 4 bacon rashers, diced
- 2 chicken breasts, cubed
- 1 brown onion, finely diced
- 3 cups corn kernels
- 250g potato, diced into small cubes
- 4 cups chicken stock
- 2 garlic cloves, minced
- 1 heaped cup Monterey Jack
- 1 heaped cup cheddar
- Salt and freshly ground black pepper
- 1 cup milk
- 1 cup cream
- 1 large cob loaf, or 4 bread rolls, hollowed out
- 4 tbsp butter
- ¼ cup plain flour
How do I make it?
- Melt butter in a large saucepan, over medum-high heat.
- Add onion and cook until translucent, then add garlic, bacon and chicken and cook for a couple of minutes before adding the corn and potatoes.
- Sprinkle flour over the top and stir to combine before adding the chicken stock. Stir well and allow to thicken for 5 minutes before reducing the heat to low.
- Add the milk and cream, cover with a lid and continue cooking on a low simmer for 15-20 minutes.
- Stir in the cheeses.
- When the cheese has fully melted season with salt and pepper. Ladle into the bread bowls and serve immediately.
