Chicken and sweetcorn chowder recipe

Sweetcorn chowder
Enjoy this creamy chicken and sweetcorn soup, made with chunks of chicken breast, chicken stock, milk, spring onions and sweetcorn. Serve it with sourdough toast for the best accompaniment

Serves 4

Preparation time: 15 minutes
Cooking time: 25 minutes
Suitable for freezing


  • 15g butter
  • 1 skinless chicken breast, chopped into small chunks
  • 1 bunch spring onions, finely chopped
  • 200g potatoes, peeled and chopped into small chunks
  • 600ml (1 pint) chicken stock
  • 100g fresh, canned or frozen sweetcorn niblets
  • 300ml (½ pint) milk
  • 2 tbsp cornflour, blended with 2 tbsp cold water
  • Salt and freshly ground black pepper
  • 2 tbsp chopped fresh parsley
  • 4 slices sourdough bread, toasted, to serve


How to make chicken and sweetcorn chowder

1. Melt the butter in a large saucepan and gently fry the chicken chunks and spring onions for 2-3 minutes.

2. Add the potatoes and stock to the saucepan. Bring up to the boil, then reduce the heat and simmer, partially covered, for 15-20 minutes, or until the potatoes are tender.

3. Add the sweetcorn and milk and cook gently for 3-4 minutes. Stir the blended cornflour and add it to the soup, stirring until thickened. Add the parsley and cook for another few moments. Season to taste, then serve with the toast.


Average rating: 3/5
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Wednesday 09 September 2009
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