Oh how I love a chowder! A thick, creamy soup with filled with chunky good things – the ultimate meal-in-a-bowl on a winter’s day.
This chowder combines nutty pumpkin with sweetcorn, smoky bacon and chicken pieces and if you are smart you will make double quantity for lunch the next day. I always make it using fresh corn on the cob but if you want to cheat and use a can of corn, go right ahead!
- 3 corn cobs
- 2 tablespoons olive oil
- 1 leek, finely sliced
- 4 rashers bacon, chopped
- ½ butternut pumpkin, finely diced
- 1 litre chicken stock
- 2 skinless chicken fillets
- 1 cup milk
- sea salt and freshly ground black pepper, to taste
- 1 spring onion, chopped
- Using a sharp knife, remove corn kernels from cobs. Heat oil and sauté leeks for 5 minutes over medium heat until softened. Add bacon and sauté over high heat for 1 minute. Add pumpkin and corn kernels and sauté for 2 minutes. Add stock and chicken fillets and bring to the boil. Reduce heat and simmer covered for 15 minutes until pumpkin is tender. Remove chicken and slice finely. Add milk and simmer chowder uncovered a further 10 minutes until thickened slightly. Using a stab blender, partially puree the soup until it is thick but still chunky and add sliced chicken. Season to taste. Serve chowder sprinkled with spring onion.