Chicken & Corn Chowder

By the wlr team

A satisfying, chunky soup, this chowder is great for using up leftover chicken (or turkey!).

  • Recipe makes: 4 servings
  • Prep time:
    20 mins
  • Cook time: 30 mins
  • Calories: 226
    per serving


  • 1 tsp olive oil
  • 90g onions
  • 30g flour
  • 250ml semi skimmed milk
  • ½ chicken stock cube
  • 150g chicken breast, cooked
  • 250ml water
  • 300g potato
  • 200g sweetcorn


  1. Heat the oil in a large saucepan. Add the finely chopped onion and fry until soft.
  2. Stir in the flour and cook for a further 2 mins, stirring continuously.
  3. Heat the milk and add the stock cube, stir until dissolved.
  4. Remove the onions from the heat and and stir in the hot milk and stock, a little at a time.
  5. Return to the heat and slowly bring to the boil, stirring.
  6. Season to taste.
  7. Add Chicken, Potatoes and Sweetcorn, lower the heat, cover and simmer for 25mins (or until the potatoes are tender).
  8. Check seasoning and serve.
Nutrition information per serving
Calories (kcal)226
Carbohydrate (g)30.1
Fat (g)4.7
Protein (g)16.5
Fibre (g)2.8
Alcohol (g)0.0
Fruit & Veg1.0

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