Chicken and sweetcorn chowder

    40 min

    This hearty soup tastes really special, yet despite its creamy texture it doesn't contain any cream. Made with cooked chicken and fresh sweetcorn and potatoes, with a garnish of grilled back bacon, it's substantial enough for a light lunch, served with crusty bread and followed by salad or fruit.

    186 people made this

    Serves: 4 

    • 3 fresh corn-on-the-cob
    • 1 tbsp sunflower oil
    • 1 onion, finely chopped
    • 2 potatoes, about 300 g (10½ oz) in total, peeled and diced
    • 500 ml (17 fl oz) chicken stock, preferably home-made
    • 500 ml (17 fl oz) skimmed milk
    • 250 g (9 oz) cooked chicken meat, without skin, finely chopped
    • 2 tsp chopped fresh tarragon
    • salt and pepper
    • To garnish
    • 2 rashers lean smoked back bacon
    • fresh tarragon leaves

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Remove the green husks and all the ‘silk’ from the corn. Holding each cob upright on a chopping board, cut the kernels from the cob. You should end up with 225–250 g (8–9 oz) loose corn kernels. Set aside.
    2. Heat the sunflower oil in a large saucepan, add the onion and fry over a moderate heat until softened, but not browned. Add the potatoes and sweetcorn kernels to the pan and cook for a further 5 minutes, stirring frequently. Pour in the chicken stock and bring to the boil. Reduce the heat and simmer gently for 5 minutes or until the potatoes are just tender.
    3. Stir in the milk, three-quarters of the chicken and the chopped tarragon. Season to taste. Cook, stirring, for a further 2–3 minutes.
    4. Pour half of the mixture into a food processor and process to a coarse texture, not to a purée. Return to the pan. Add the rest of the chicken and stir to mix. Set the chowder over a low heat to warm through.
    5. Meanwhile, grill the rashers of bacon until cooked and starting to brown. Drain the bacon on kitchen paper, then finely chop.
    6. Ladle the chowder into bowls, scatter on some bacon and a sprinkling of tarragon leaves, and serve.

    Another idea

    For a creamy chicken soup with mushrooms, use 100 g (3½ oz) chestnut mushrooms, finely chopped, instead of the sweetcorn and potato. Add 1 tablespoon Madeira after cooking the mushrooms for 5 minutes and allow most of it to evaporate before pouring in the stock. Blend a little of the milk with 1 heaped tbsp of plain flour until smooth, then stir in the remaining milk and add to the pan with the chicken and tarragon. Cook, stirring, until thickened.

    Plus points

    Milk is an excellent source of protein, calcium and many of the B vitamins. Choose skimmed or semi-skimmed in cooking. * Sweetcorn is a useful source of soluble fibre, which helps to keep blood glucose levels under control. * Bacon provides iron as well as vitamin B1, essential for maintaining a healthy nervous system. Choose small amounts of lean bacon to limit salt content.

    Each serving provides

    Good source of calcium, vitamin B6, vitamin E. Useful source of copper, folate, iron, niacin, potassium, vitamin B1, vitamin B2, vitamin B12, vitamin C.

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    Reviews in English (5)


    A great hearty soup, also fine with tinned sweetcorn and dried tarragon if you can't find fresh.  -  21 Jan 2010


    Lovely chowder recipe. Tasted very authentic even without the tarragon which I didn't have or the bacon topping. Great with home-made soda bread.  -  31 Aug 2017


    My boys loved this - quick and easy meal with a homemade bacon damper - delicious !  -  14 Nov 2014