This Chicken and Sweetcorn chowder is a delicious recipe full of flavour. Chicken, smoked bacon and potatoes make for a great, thick and creamy soup that really warms you up in a cold evening. Making a soup is really easy and barely takes any time at all, and it’s a very filling and healthy meal so it’s great to offer to your family. Serve the soup with freshly baked crusty bread.
The best thing about homemade chicken and corn soup is that you can decide yourself what goes into your chowder. If you want to add more vegetables, try carrot or red and yellow bell peppers.
To find more delicious ideas for chowders and other soups, have a look at our other soup recipes – we have lots to choose from!
- 1tbsp sunflower oil
- 150g (5oz) smoked bacon, diced
- 300g (10oz) chicken, sliced
- 350g (12oz) potatoes, diced
- 2 garlic cloves, crushed
- 3-4 spring onions
- 850ml (1 1/2pt) chicken stock
- 2tbsp fresh thyme, chopped
- 198g can sweetcorn, drained
- 142ml carton double cream
- chopped parsley, to garnish
Heat the oil in a large, non-stick pan. Add the bacon and cook until crisp. Remove and set aside. Add the chicken to the pan and fry until golden. Add the potatoes, garlic and spring onions. Cook for 2 minutes.
Add the stock and thyme, and bring to the boil. Reduce heat and simmer for 5 minutes.
Stir in sweetcorn and cream, return bacon to the pan and simmer for 2 minutes. Mash potatoes a little, making sure it stays textured. Serve sprinkled with parsley.