• Prep Time: 10 mins
  • Cooking Time: 25 mins
  • Serves: 4

Creamy Chicken & Corn Chowder

  • Recipe Submitted by on

 Ingredients List

  • 200g piece speck, rind removed, cut into batons
  • 2 coliban potatoes, peeled, finely chopped
  • 2 tablespoons plain flour
  • 4 cups (1 litre) Campbell's Real Stock Chicken
  • 2 chicken breast fillets, cut into 2cm pieces
  • 2 cups (290g) frozen corn kernels
  • 4 green onions, trimmed, thinly sliced
  • 1/2 cup (125ml) thin cream
  • Toasted sourdough bread, to serve


Heat a large saucepan over medium heat. Add the speck and cook, stirring, for 2 minutes or until lightly brown. Add the potato and flour and cook, stirring, for 1 minute or until well combined. Add the chicken stock and chicken. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until chicken and potato are tender.

Add the corn, half the green onions and cream and stir to combine. Cook for 2 minutes or until heated through. Ladle the soup evenly among serving bowls. Sprinkle with remaining green onions and serve immediately with toasted sourdough.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?