Chicken Corn Chowder
, Serves 6
A creamy chowder of corn, chicken, and aromatics thickened with a roux and simmered until tender.
| prepPreheat Dutch oven or large pot | |||||
| 30 g butter | Melt butter over medium heat | Cook onion, celery & jalapeno until tender | Cook flour 1 min, stirring constantly | Whisk in milk & remaining ingredients | Bring to boil, simmer on low until ready |
| 60 g chopped onion | |||||
| 60 g chopped celery | |||||
| 1/2 jalapeno pepper, seeded and chopped (optional) | |||||
| 15 g flour | |||||
| 720 ml milk (whole milk, or substitute coconut milk or evaporated milk) | |||||
| 280 g cooked chicken or sausage | |||||
| 1 can sweet corn, drained (or 2 ears fresh corn) | |||||
| 1 418 g can cream-style corn | |||||
| 1 1/2 teaspoons chopped fresh thyme (or 1/3 teaspoon dried thyme) | |||||
| 1/4 teaspoon cayenne pepper (optional) | |||||
| 1/4 teaspoon kosher salt | |||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.