Smoked chicken and corn chowder
The texture of this should should be thick and creamy, but thin it out with a little more stock if you prefer.
Instructions
Heat a little oil in a large saucepan over a medium heat. Add the onions, garlic, celery and potato and cook gently for 5-10 minutes.
Add the stock, water, half the corn and half the chicken and bring to the boil. Lower the heat, then simmer gently for around half an hour. The potato should be tender.
Take the soup off the heat. Using a stick blender, blend the soup until creamy.
Add the wine and the remaining chicken and corn back into the soup, return to the heat for a few minutes. Garnish with fresh parsley and finish with a little light sour cream.
- Recipe by:
- Niki Bezzant
- Styling:
- Sally Travis
- Photography:
- Bruce Benson
First published July 2005
Recipe Information
Portions: 4
Time to make: 1 hour
Total cost of all ingredients: $14.44 / $3.61 per serve
Ingredients
- 300g smoked chicken, diced
- 1 large potato, diced
- 1 stalk celery, diced
- 1 onion, chopped finely
- 2 cloves garlic, chopped finely
- 1 litre salt-reduced chicken stock
- 250ml water
- 400g can corn kernels
- 200ml white wine (optional)
Nutrition Information
| per serve | |
|---|---|
| Energy |
1015
kJ
(245 Cals) |
| Protein | 22.8g |
| Fat - saturated |
2.6g
0.6g |
| Carbohydrates - sugars |
23.4g
11.8g |
| Dietary Fibre | 5.7g |
| Sodium | 876mg |
| Calcium | 35mg |
| Iron | 2.5mg |
| * NS: Not specified | |
HFG Tip
A sprinkle of freshly chopped chilli with your garnish adds a nice zing.
