Recipe Category: Soups
Pumpkin, Corn and Chicken Chowder
A thick and chunky corn chowder with tender chicken and sweet pumpkin bits.
|Preparation Time:||15 minutes|
|Cooking time:||30 minutes|
- 3 corn cobs
- 2 tablespoons olive oil
- 1 leek, finely sliced
- 4 rashers bacon, chopped
- 1/2 butternut pumpkin, finely diced
- 1 litre chicken stock
- 2 skinless chicken fillets
- 1 cup milk
- sea salt and freshly ground black pepper, to taste
- 1 spring onion, chopped
Using a sharp knife, remove corn kernels from cobs. Heat oil and sauté leeks for 5 minutes over medium heat until softened. Add bacon and sauté over high heat for 1 minute. Add pumpkin and corn kernels and sauté for 2 minutes. Add stock and chicken fillets and bring to the boil. Reduce heat and simmer covered for 15 minutes until pumpkin is tender. Remove chicken and slice finely. Add milk and simmer chowder uncovered a further 10 minutes until thickened slightly. Using a stab blender, partially puree the soup until it is thick but still chunky and add sliced chicken. Season to taste. Serve chowder sprinkled with spring onion.