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Corn And Chicken Chowder

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25 g (1 oz) butter
1 onion, chopped
250 g (8 oz) potato, diced
2 tablespoons plain flour
teaspoon turmeric
600 ml (1 pint) hot chicken stock
326g (11 oz) can sweetcorn kernels, drained
170 g (6 oz) can evaporated milk
175 g (6 oz) cooked chicken, diced
Salt and pepper to taste
Chopped parsley to garnish


Serves: 4


Place the butter in a bowl and microwave on HIGH for 1 minute. Add the onion and potato and cook for 3 minutes.

Stir in the flour and turmeric, then blend in the chicken stock. Add two thirds of the sweetcorn, cover and cook on HIGH for 15 minutes.

Stir in the evaporated milk, then pour the soup into a blender or food processor; work until almost smooth.

Return to the bowl, add the chicken, reserved sweetcorn, salt and pepper. Cover and cook on HIGH for 3 minutes. Serve garnished with chopped parsley.

Preparation time: 10 minutes
Power setting: HIGH
Cooking time: 22 minutes

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