Soup Recipes
Chicken & Corn Chowder
Chicken & Corn Chowder
Chicken & Corn Chowder. Creamy soup favourite for a cold winter night
Rich and creamy soup with rotisserie roasted chicken, potatoes, peppers and sweet corn. Crisp bacon is the final touch.
![A Bowl of Chicken Corn Chowder](https://mychefstoolbox.com.au/wp-content/uploads/2024/02/A-Bowl-of-Chicken-Corn-Chowder-1280x850-1-1024x680.webp)
Ingredients
- 1 brown onion, peeled and finely chopped
- 1 medium green capsicum, seeded and finely diced
- 30g Plain flour
- 500mL cold milk
- 500mL hot chicken stock
- 1/2 tsp Salt
- 2 cooked chicken breast fillets, chopped
- 600g Potatoes, scrubbed and diced
- 1x325g can sweet corn kernels, drained
![Chicken Corn Chowder with a Basket of Dinner Rolls](https://mychefstoolbox.com.au/wp-content/uploads/2024/02/Chicken-Corn-Chowder-with-a-Basket-of-Dinner-Rolls-1280x850-1-1024x680.webp)
Step 1
Heat Pressure Cooker over medium heat for 2 minutes.
Step 2
Add oil, onion and capsicum. Cook over medium heat until the onion is softened.
Step 3
Stir in flour and cook a further 2 minutes, stirring constantly
Step 4
Add milk and stir until just boiling.
Step 5
Add the stock
Step 6
Season well, and add remaining ingredients.
Step 7
Lower the heat and cook, stirring occasionally, for a further 15 minutes or until potato is just tender.
Step 8
Serve immediately
Chef’s Tips
Frozen corn kernels can also be used. There is no need to peel potatoes if they are washed well.
![Chicken & Corn Chowder on a Red Carpet](https://mychefstoolbox.com.au/wp-content/uploads/2024/02/Chicken-Corn-Chowder-1280x853-1-300x300.webp)
Chicken & Corn Chowder
Rich and creamy soup with rotisserie roasted chicken, potatoes, peppers and sweet corn. Crisp bacon is the final touch.
Ingredients
- 1 brown onion (peeled and finely chopped)
- medium green capsicum (seeded and finely diced)
- 30 g Plain flour
- 500 mL cold milk
- 500 mL hot chicken stock
- 1/2 tsp Salt
- 2 cooked chicken breast fillets (chopped)
- 600 g Potatoes (scrubbed and diced)
- 1x325 g can sweet corn kernels (drained)
Instructions
- Heat Pressure Cooker over medium heat for 2 minutes.
- Add oil, onion and capsicum. Cook over medium heat until the onion is softened.
- Stir in flour and cook a further 2 minutes, stirring constantly
- Add milk and stir until just boiling.
- Add the stock
- Season well, and add remaining ingredients.
- Lower the heat and cook, stirring occasionally, for a further 15 minutes or until potato is just tender.
- Serve immediately
Notes
Frozen corn kernels can also be used. There is no need to peel potatoes if they are washed well.