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Recipe: Creamy chicken and corn chowder
Serves 6
60g Mooi River butter
1 large onion, chopped
10ml chopped garlic
1 carrot, finely chopped
2 potatoes, peeled and finely chopped
30ml flour
500ml Clover milk
500ml chicken stock
3 chicken breast fillets, cubed
400g can of sweetcorn, drained
salt and pepper
125ml Clover cream
60ml chopped parsley
Melt the butter in a pot and fry the onion, garlic, carrot and potatoes over a gentle heat for about 10 minutes.
Add the flour and cook for a few seconds.
Add the milk and stock, stirring until the mixture boils.
Turn down the heat and simmer, covered, for 15-20 minutes until the vegetables are soft.
Add the chicken and corn and simmer for another 10 minutes until the chicken is cooked through.
Season well and stir in the cream and parsley before serving.
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