Chicken & Corn Chowder for Children with Chicken Pox (and their suffering parents)

A Quick and Easy Supper Recipe for All the Family

Between the applications of ‘make-up’ (calamine lotion) and the administering of ‘yum-yum’ (Calpol) to our little girl who is currently enduring the pox of the chicken variety, I was inspired by the 2 for 1 fresh corn in the supermarket, to make that one supper suggestion that makes everything feel that little bit better.  Apt timing Sainos, thank you!

Ready to devour in about 45 minutes, this is a complete meal in bowl.  Whilst being warming and hearty, my version of chicken and corn chowder still manages to taste fresh and not too heavy. I do however always think that a good piece of fresh bread to dunk never goes a miss.

Chicken and Corn Chowder
This makes about 4/5 bowls

Ingredients and suggested quantities:
4 x thick rashers of smoked streaky bacon
2 x chicken thighs, free-range if poss
Drizzle of olive oil
3 x leeks, trimmed, halved and finely sliced
1 x handful of new potatoes, quartered
2 x fresh corn on the cob, kernels removed
1 x handful of fresh tarragon, roughly chopped
Freshly ground black pepper
1 x pint fresh chicken stock with ½ pint of water
Splash of whole milk
1 x knob of butter

  1. Pre-heat oven to 200c
  2. In a non-stick frying-pan, dry fry the bacon until crispy, then cut into thin strips
  3. Return the frying-pan to the heat for a minute and carefully add the chicken thighs to the residual bacon fat, skin side down to brown for about 5 minutes, then turn and repeat on the underside.  Move the chicken from the pan into an over proof dish and pop into the oven to cook through for approximately 15-20 minutes depending on their size.  Obviously undercooked chicken is a no-no so do ensure the juices run clear from the meat closest to the bone
  4. In a large pan, heat the olive oil on a medium heat and add the prepped leeks to soften and brown slightly for a couple of minutes
  5. Add the raw new potatoes, corn, tarragon and black pepper and allow to cook through for about 5 minutes before adding the stock and water and simmer
  6. By this time, the chicken should be cooked.  Remove chicken meat from the bone and cut into smallish chunks and add to saucepan
  7. After about 10 minutes, check the potatoes are cooked, remove from the heat and then  breakdown the potatoes roughly by plunging a few times with a potato masher
  8. Return to low heat, add the bacon, splash of milk and knob of butter
  9. Give it a quick stir, check the seasoning and serve

Leftovers freeze well, although we rarely have any as it also eats well the second day.


One thought on “Chicken & Corn Chowder for Children with Chicken Pox (and their suffering parents)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s