CHICKEN POTATO CORN CHOWDER RECIPES

1. Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
2. Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
3. Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
4. This is delicious with a crusty brown roll or a Parmesan crisp.

1. Preheat your oven to 180C fan-forced (200C conventional).

2. Leaving the skins on, place the whole potatoes on a tray and bake until tender, about 1 hour.

3. Blitz the corn kernels with the milk in a blender until smooth.

4. In a large, heavy-based saucepan over a medium heat, brown the speck (the fat will render out) until caramelised (about 10 minutes).

5. Add the butter, onion, leek, celery, garlic and thyme to the pan. Season with salt and pepper and cook until softened, about 10 minutes.

6. Meanwhile, split the potatoes and crumble their flesh into the corn mix. Discard the skins.

7. Add the paprika and flour to the pan, stirring constantly for 2 minutes, then the corn and potato mix, then the stock. Bring to a simmer and cook for 10 minutes, stirring constantly.

8. Turn the heat to low and add the chicken, if using. Season with salt and pepper and cook for a minute or so to warm the chicken.

9. Top with sour cream, jalapenos and coriander and serve with crusty bread on the side.

1. Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
2. Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
3. Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
4. This is delicious with a crusty brown roll or a Parmesan crisp.

1. Preheat your oven to 180C fan-forced (200C conventional).

2. Leaving the skins on, place the whole potatoes on a tray and bake until tender, about 1 hour.

3. Blitz the corn kernels with the milk in a blender until smooth.

4. In a large, heavy-based saucepan over a medium heat, brown the speck (the fat will render out) until caramelised (about 10 minutes).

5. Add the butter, onion, leek, celery, garlic and thyme to the pan. Season with salt and pepper and cook until softened, about 10 minutes.

6. Meanwhile, split the potatoes and crumble their flesh into the corn mix. Discard the skins.

7. Add the paprika and flour to the pan, stirring constantly for 2 minutes, then the corn and potato mix, then the stock. Bring to a simmer and cook for 10 minutes, stirring constantly.

8. Turn the heat to low and add the chicken, if using. Season with salt and pepper and cook for a minute or so to warm the chicken.

9. Top with sour cream, jalapenos and coriander and serve with crusty bread on the side.