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Chicken & Corn Chowder on a Red Carpet

Chicken & Corn Chowder

Rich and creamy soup with rotisserie roasted chicken, potatoes, peppers and sweet corn. Crisp bacon is the final touch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Ingredients Method Notes

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)

Method
 

  1. Heat Pressure Cooker over medium heat for 2 minutes.
  2. Add oil, onion and capsicum. Cook over medium heat until the onion is softened.
  3. Stir in flour and cook a further 2 minutes, stirring constantly
  4. Add milk and stir until just boiling.
  5. Add the stock
  6. Season well, and add remaining ingredients.
  7. Lower the heat and cook, stirring occasionally, for a further 15 minutes or until potato is just tender.
  8. Serve immediately

Notes

Frozen corn kernels can also be used. There is no need to peel potatoes if they are washed well.