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Chicken & corn chowder with chilli garlic butter

Chicken & corn chowder with chilli garlic butter

Nourishing, simple to make and easy on the wallet too. Serve with your favourite crusty bread.

5 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins
  • Pluscooling


  • 1 pack 2 Essential British Chicken Legs
  • 2 tbsp Essential Butter
  • 1 bunch Essential Salad Onions, sliced
  • 2 clove/s garlic, thinly sliced
  • ½ tsp chilli flakes (optional)
  • 1 Essential Large Potato, peeled and cut into small chunks
  • 1 tsp caster or granulated sugar
  • 350g frozen Essential Supersweet Sweetcorn

For the chilli garlic butter

  • 3 tbsp Essential Butter
  • 3 clove/s garlic, sliced
  • 1 tsp chilli flakes, to taste


  1. Put the chicken legs into a large pan and cover with 1.2L water. Season with salt, bring to the boil, then cover and cook gently for 30 minutes, until cooked through, the juices run clear and there is no pink meat. Lift the legs out and set aside until cool enough to shred. Pour the poaching liquid into a measuring jug.

  2. While the chicken cools, return the pan to a gentle heat and add 2 tbsp butter to melt. Add the salad onions, garlic and chilli flakes (if using), then sweat for 4 minutes. Add the potato, sugar and 800ml poaching liquid to the pan. Bring to the boil, cover and simmer for 10-15 minutes until the potato is tender.

  3. For the chilli garlic butter, melt 3 tbsp butter in a small frying pan, add the garlic and chilli flakes and fry for a few minutes, stirring often, until the garlic is starting to turn golden and the butter smells toasty. Remove from the heat.

  4. Stir the sweetcorn into the soup and simmer for 5-6 minutes until piping hot. Add 3-4 ladles of soup to a large jug and blend with a stick blender until smooth. Stir back into the pan, add the shredded chicken, then heat through for 1 minute. Serve in bowls, with the chilli garlic butter spooned over.

Cook’s tip

Save time and use a stock cube and leftover roast chicken, but poaching adds depth of flavour, and the remaining liquid left can be frozen for future soups and gravy. If your pan visibly simmers with the lid on as the chicken poaches, remove it and cook with the lid off; you want almost no movement in the liquid for a gentle poach and really tender meat.


Typical values per serving when made using specific products in recipe


2,295kJ/ 551kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating