Chicken Corn Chowder

Serves 6-8


1 chicken carcass
1 bay leaf
30g butter
4 potatos, peeled and diced
1 onion, diced
3 shallots, diced
30g butter
2 cubes chicken bouillon, crumbled
5g dried parsley
4 potatoes, peeled and diced
250g frozen corn kernels
50ml cream (heavy)
Salt and pepper to flavour


1. Place chicken carcass and any left over bones or meat in a large pot and cover with cold water. Add bay leaf, and bring to a boil. Reduce heat, and simmer 60 to 90 minutes.
2. Remove from heat and strain. Remove chicken meat from carcass, and chop into small pieces.
3. In a large saucepan over medium heat, melt the butter. Cook onion and shallots in butter until translucent.
4. Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn.
5. Simmer for 45 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream.

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