Chicken and Sweetcorn Chowder

cook 10 mins
  • 325 g (11 oz) can creamed sweetcorn
  • 450 ml (3/4 pint) milk
  • 175 g (6 oz) cooked chicken, torn into pieces
  • 125 g (4 oz) frozen sweetcorn kernels
  • 2 spring onions, chopped
  • 2 teaspoons cornflour
  • salt and pepper
  • crusty bread, to serve
  • Place the creamed sweetcorn in a saucepan with the milk and heat, stirring.
  • Add the chicken, sweetcorn kernels and spring onions and season with salt and pepper. Simmer for 5 minutes, stirring occasionally.
  • Blend the cornflour with 1 tablespoon water, pour into the soup and stir to thicken. Ladle into bowls and serve with crusty bread.
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