Save to your scrapbook
Chicken & corn chowder
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp essential Waitrose Vegetable Oil
1 essential Waitrose Onion, chopped
380g pack essential Waitrose British Chicken Mini Fillets, diced
350g essential Waitrose Potatoes, diced
800ml chicken stock
326g can essential Waitrose Sweetcorn, drained
1 x Pack of 2 frozen essential Waitrose Garlic Baguettes
200ml essential Waitrose Semi Skimmed Milk
1. Preheat the oven to 200˚C, gas mark 6. Heat the oil in a large saucepan and fry the chopped onion, diced chicken and potatoes for 5 minutes. Pour in the chicken stock and sweetcorn. Cover and simmer for 10 minutes.
2. Meanwhile, cook the garlic baguettes in the oven for 15 minutes. Stir the milk into the soup and heat for 1-2 minutes. Remove half the soup and puree with a hand blender. Return to the pan, stir and season to taste.
3. Garnish with chopped parsley (optional) and serve with the garlic bread.
Typical values per serving:
This recipe was first published in July 2012.
Average user rating