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.
