Chicken and Sweetcorn Chowder

This is a simple and delicious chowder, made really trendy with some bacon!

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 6

Ingredients

Chicken 200g
Streaky bacon 100g
Leek 1
Potatoes (large) 2
Tinned sweetcorn (325g) 2
Water 2 cups
Milk 1 cup
White wine 1/2 cup
Chicken stockpot 1
Thyme a little
Salt 1/2 tsp
Double cream as you like

Method

1
Finely chop the leek and cut the potato into small dice. Make thin strips of the chicken and half the bacon and soak these in the wine. Blend one tin of sweetcorn.
2
Put the remaining bacon in a cold frying pan and turn the heat on. Turn whilst it fries to make crispy bacon. Remove and drain excess oil on kitchen paper.
3
Wipe the frying pan and add the leeks on low heat. Combine with the crispy bits of leftover bacon and cook.
4
Add the chicken and bacon from Step 1 with the wine and turn the heat up to high.
5
Add the potatoes, water, milk, stockpot and thyme. There should be enough water to cover all the ingredients. Simmer, removing any scum that forms.
6
When the potato is cooked, mash a little. Add the blended sweetcorn from Step 1 and the other whole sweetcorn tin and mix well. Season with salt.
7
Transfer to a bowl and top with the crispy bacon from Step 2. You can pour in some double cream if you like.

Tips & Note

Don't put the frying pan on until you've laid out the bacon - this is the key to getting crispy bacon because adding to hot oil will make the bacon quite greasy and will not allow its fat to come out. You can fry the leeks in 1 tbsp olive oil if you don't like to put bacon on the top. Use a blender for the sweetcorn otherwise it sill retain the skins if you just mash with a fork. Alternatively, you can buy creamed sweetcorn.

Chicken and Sweetcorn Chowder

This is a simple and delicious chowder, made really trendy with some bacon!

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 6

Ingredients

Chicken 200g
Streaky bacon 100g
Leek 1
Potatoes (large) 2
Tinned sweetcorn (325g) 2
Water 2 cups
Milk 1 cup
White wine 1/2 cup
Chicken stockpot 1
Thyme a little
Salt 1/2 tsp
Double cream as you like

Chicken and Sweetcorn Chowder

Recipe ID :1087 Posted on 06 SEP 2015

Serves 6

views 950
printed 85

saved 0

This is a simple and delicious chowder, made really trendy with some bacon!

Share

Ingredients

Print Ingredients Email Ingredients
200g
100g
1
2
2
2 cups
1 cup
1/2 cup
1
a little
1/2 tsp
as you like

Method

1
Finely chop the leek and cut the potato into small dice. Make thin strips of the chicken and half the bacon and soak these in the wine. Blend one tin of sweetcorn.
2
Put the remaining bacon in a cold frying pan and turn the heat on. Turn whilst it fries to make crispy bacon. Remove and drain excess oil on kitchen paper.
3
Wipe the frying pan and add the leeks on low heat. Combine with the crispy bits of leftover bacon and cook.
4
Add the chicken and bacon from Step 1 with the wine and turn the heat up to high.
5
Add the potatoes, water, milk, stockpot and thyme. There should be enough water to cover all the ingredients. Simmer, removing any scum that forms.
6
When the potato is cooked, mash a little. Add the blended sweetcorn from Step 1 and the other whole sweetcorn tin and mix well. Season with salt.
7
Transfer to a bowl and top with the crispy bacon from Step 2. You can pour in some double cream if you like.

Tips & Note

Don't put the frying pan on until you've laid out the bacon - this is the key to getting crispy bacon because adding to hot oil will make the bacon quite greasy and will not allow its fat to come out. You can fry the leeks in 1 tbsp olive oil if you don't like to put bacon on the top. Use a blender for the sweetcorn otherwise it sill retain the skins if you just mash with a fork. Alternatively, you can buy creamed sweetcorn.

HOME
midnight kitchen
I’ve got 116 recipes!

MIDNIGHT KITCHEN
Step into my kitchen!
This dish is supposed to sound nice and fancy so I'm using lots of fresh ingredients. Try it out on a special occasion.
Monkfish, Scallops, Bordier seaweed butter, Flour and potato starch, Black truffle, Pesto, Olive oil, Mashed potato, Milk, Warmed vegetables, Salt & pepper
HOME
Paella is the most famous Spanish dish but caldoso is also a popular rice dish.
Rice, Onion, garlic, carrot, King prawns, Squid, Clams, Fish stock cube, Hot water, Tinned tomatoes (chopped), White wine
HOME
Spanish mojama is the red meat of the tuna, pickled in salt and sundried. It's the tuna version of parma ham or cured ham. If you are given this as a souvenir, try eating it this way, it's suitable as an hors d'oeuvre.
Mojama, Endives (chicory), Sliced almonds, Rocket, Capers, Olive oil
HOME
Lovely to warm you up on a cold day.
Sardines, Sake, Ginger, Spring onions, Egg, Potato starch, Carrot, Mooli, Burdock root (gobou), Dashi stock, Chilli powder (optional)
HOME
Everyone loves parma ham with melon but try the ham with really ripe figs. They have less moisture but make a delicious and sweet combination.
Parma ham (prosciuto) slices, Ripe fig, Rocket
HOME
200g of konjak pasta is only 12 kcals. Use shop bought taramasalata as a sauce to make this healthy and delicious dish in 5 minutes. You'll be beach-ready!
Konjak potato noodles (shirataki), Taramasalata (shop-bought), Chicory, Shredded nori sheet, Salt & pepper, Chilli powder
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

An all American breakfast essential.
Potatoes, Salt, Pepper, vegetable oil
Tobuchan
HOME
A sweet and salty teriyaki sauce that everyone loves.
Chicken breast fillets, Salt & pepper, Soy sauce, Sake, Mirin, Sugar, Golden syrup or honey, Round lettuce leaves, Tomato, Vegetable oil, Mayonnaise, Mustard, Bread rolls
KitchenCIB
HOME
A gentle mild soup you can make in the blink of an eye.
Bottled cockles jar, Milk, Hot water, Fish stock cube, Potato (small), Carrot, Cornflour, Water (for the cornflour), Salt & pepper
A typical Italian home recipe that everyone loves to make.
Chicken breast fillets, Salt & pepper, Flour, Egg, Breadcrumbs, Vegetable oil, Tomato sauce (shop bought), Parmigiano reggiano, Mozzarella cheese
Patricia
HOME
American fried chicken really gets your tastebuds going. Forget about calories and slimming, let's have this dish and enjoy it! KFC is good, but homemade is even better!
Chicken thighs, Lemon squeezed and sliced, Black peppercorns, Bayleaf, Granulated sugar, Salt, Yogurt, Milk, Plain flour, Garlic powder, Chilli powder, Paprika, Salt & pepper, Vegetable oil for frying
yhiranuma
PRO
Microwave the marshmallows for 2 minutes and mix with popcorn, it's great fun to make with the kids.
Popcorn, Marshmallow, Butter
Tobuchan
HOME

All New Recipes

It’s easy to enhance flavor of shrimp while pairing it with pasta in a single dish, Shrimp Puttanesca. This history of puttanesca sauce is interesting as it was developed in Naples by prostitutes to lure in potential customers who were hungry but also interested in other services.
 
Originally an Italian peasant dish but now an Italian-American comfort food, Pasta e Fagioli is fairly quick to make and packed with flavor. See how to make pasta and bean soup in Episode 78
 
Yes, prosciutto, which is the best of the Italian cured meats, can be made even better! Candied Prosciutto takes this popular Italian cold cut delicacy and makes it exponentially better. See how to make Candied Prosciutto at https://youtu.be/DMU-GTVae1A
 
See how to make this bread at https://youtu.be/wi5WTGLGuRc
 
Ciabatta bread, a classic Italian bread, was developed in response to the French Baguette that had spread across the country. Ciabatta is Italian word meaning slipper which also describes the shape and thickness of the bread. See how to make it at https://youtu.be/TzH7DEHlRcU
 
Great cocktail! See how to make this at https://youtu.be/v46XYLMz1dw
london dry gin, sweet vermouth, compari