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One-Pot Chicken and Corn Chowder

A creamy, comforting chowder that uses budget chicken thigh fillets and sweetcorn for a fraction of the cost of restaurant versions. Thick, warming and ready in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Main Course, Soup
Cuisine: American, british
Ingredients Method

Ingredients
  

  • 300g chicken thigh fillets, diced
  • 1 tin (340g) sweetcorn, drained
  • 1 onion, diced
  • 2 potatoes, peeled and cubed
  • 2 cloves garlic, minced
  • 1 tbsp plain flour
  • 400ml chicken stock
  • 200ml milk
  • 1 tbsp butter
  • 1 tsp dried thyme
  • Salt and pepper to taste

Method
 

  1. Melt the butter in a large pan over medium heat. Add the diced onion and cook for 5 minutes until softened.
  2. Add the diced chicken and cook for 5-6 minutes until browned on all sides.
  3. Stir in the garlic and plain flour, cooking for 1 minute.
  4. Gradually pour in the chicken stock and milk, stirring constantly to avoid lumps.
  5. Add the cubed potatoes, sweetcorn and dried thyme. Bring to a simmer.
  6. Cover and cook for 15 minutes until the potatoes are tender and the soup has thickened.
  7. Season with salt and pepper to taste. Ladle into bowls and serve with crusty bread if you have it.