Creamy Chicken & Sweet Corn Chowder

Serves: 6 | Cooking Time: 50 minutes

OrganicBox Ingredients

  • 500g Chicken Tenderloins
  • 500g Potatoes, diced
  • 2 Carrots, diced
  • 1 × 400g Tin Corn Kernels, drained
  • 2 handfuls Baby Spinach
  • 1 onion, diced (pantry box)
  • 2 cloves garlic, crushed (pantry box)

Pantry Ingredients

  • 2 tbsp butter or olive oil
  • 2 tbsp plain flour
  • 1L chicken stock
  • 1 cup milk
  • ½ cup cream (optional)
  • Salt and pepper

  1. Dice the chicken into bite-sized pieces.
  2. Heat the butter or olive oil in a large soup pot over medium heat.
  3. Cook the onion for 4–5 minutes until softened.
  4. Add the garlic and cook for 1 minute.
  5. Stir in the flour and cook for another minute.
  6. Slowly whisk in the chicken stock until smooth.
  7. Add the potatoes, carrots and drained corn kernels.
  8. Simmer for 15 minutes until the vegetables begin to soften.
  9. Add the chicken and cook for a further 10 minutes, or until cooked through.
  10. Stir in the milk and cream (if using).
  11. Add the baby spinach and cook for 2 minutes until wilted.
  12. Season well with salt and pepper.

Serve with crusty bread.

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