Chicken & Corn Chowder

Chicken & Corn Chowder

0:15 To Prep
0:15 To Cook
6 Servings
Average Rating
Difficulty Medium

Creamy soup favourite for a cold winter night


  • 1 brown onion, peeled and finely chopped
  • 1 medium green capsicum, seeded and finely diced
  • 30g Plain flour
  • 500mL cold milk
  • 500mL hot chicken stock
  • 1/2 tsp Salt
  • 2 cooked chicken breast fillets, chopped
  • 600g Potatoes, scrubbed and diced
  • 1x325g can sweet corn kernels, drained

Step 1

Heat Pressure Cooker over medium heat for 2 minutes.

Step 2

Add oil, onion and capsicum. Cook over medium heat until the onion is softened.

Step 3

Stir in flour and cook a further 2 minutes, stirring constantly

Step 4

Add milk and stir until just boiling.

Step 5

Add the stock

Step 6

Season well, and add remaining ingredients.

Step 7

Lower the heat and cook, stirring occasionally, for a further 15 minutes or until potato is just tender.

Step 8

Serve immediately

Chef's Tips

Frozen corn kernels can also be used. There is no need to peel potatoes if they are washed well.



Easy and tasty

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