Sunday, May 30, 2010

Chicken & Corn Chowder

A good, hearty soup for a winter's day.

  • 1 BBQ chicken - shredded (skin and all)
  • 1 litre chicken stock
  • 1 onion - chopped
  • 30g butter
  • 60g creamed cheese
  • 440g can of creamed corn
  • 3 teaspoons cornflour
  • 1 tablespoon water
  • 2 spring onions - chopped
Using a big saucepan, melt the butter, add the onion and saute until just soft.
Add the shredded chicken. creamed corn, chicken stock
Simmer for 15 minutes - stirring from time to time to let the flavours blend.
Using a bit of the hot soup, blend in a small bowl with the cream cheese, until a soft and smooth consistency - then add to the soup and stir until blended.
Mix the cornflour and water together then add to the soup and stir.
Raise the heat under the pan until just boiling - stir as the soup thickens.
Lower the heat and simmer for 5 minutes.
Toss in the spring onions and serve.

OK - that's the official, copied out of a magazine instructions - my instructions modify slightly.
1 BBQ chook - have you seen the price of these lately? I could not justify spending $11 on a chicken that was going to end up as soup - so I spent $3.50 on a kilo of chicken drumsticks and baked them in the oven - still gives me as much chicken meat - and I can make reserve chicken stock from the bones.
Can of creamed corn / creamed cheese- As always, generic brand will serve the purpose. Often 1/3 - 1/2 cheaper than a name brand - when used in cooking - tastes the same.

I warmed some crusty rolls in the oven and dished up the soup in bowls. It may not look like much, but it is SO TASTY !!!!