Chicken and Sweetcorn Chowder

This chowder has a cosy, velvety base and rings the changes with a handful of cooked, shredded chicken.


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 4 medium potatoes (approx 450g/1lb), peeled and cut into small cubes
  • 800ml - 1 litre (1.5 - 1.75 pints) chicken stock, adjust according to how loose you like your chowder
  • a handful of shredded chicken
  • 200g (7oz) can of sweetcorn, drained
  • a small bunch of flat-leaf parsley, finely chopped


  1. Heat the olive oil in the base of a heavy saucepan.
  2. Sauté the chopped onion until soft and translucent.
  3. Add the peeled and cubed potatoes.
  4. Add enough of the chicken stock to cover the potatoes and onions and simmer for 10 minutes or until the potatoes are soft.
  5. Purée a bit of the soup (including both solids and some liquid) to create the creaminess (see notes below). Return the pureéd soup to the pan and stir well to combine.
  6. Add the shredded chicken and sweetcorn to the pan and stir well. Adjust the liquid levels in the soup with the remaining stock. Warm gently until everything is piping hot.
  7. Check for seasoning and sprinkle with chopped fresh parsley.


I use a stick blender for the pureéing - I do it in the pan and just blitz in one place for a few seconds (saves on washing up). If you're a bit scared that you might blitz too much, you could ladle some soup into a separate bowl and purée it separately. A jug blender or a Nutri Bullet would also work well.

Keywords: chowder, cosy, soup, chicken, warming