Smoked Chicken, Kumara and Corn ChowderPrint this recipe
Perfect for a chilly winter's day
Submitted by Jo Moir
15 g butter
1 small leek, sliced and washed
400 g golden kumara, peeled and diced
2 x 420 g cans Creamy Chicken Soup
375 g bag frozen corn or vegetable mix
190 g smoked chicken breast, skin removed and diced
1 cup milk
Peel and dice the kumara. Slice the leeks.
Melt the butter in a large saucepan. Add the sliced leek and cook gently until softened, but not browned.
Add diced kumara. Pour over 2 cans of Chicken Soup and add 1 can of water. Stir. Bring to the boil. Reduce heat and cover. Simmer for 10 minutes.
Add frozen vegetables, chicken and milk. Continue cooking for a further 5-10 minutes until chicken is heated through and vegetables are crisp and tender.
Season with freshly ground black pepper. Serve with crusty bread.