Thick chicken chowder

Thick Chicken Chowder, in all its 'more veg and meat than liquid' glory
Very tasty, a bit fiddly to make but well worth the small amount of time it takes, especially as it's a great way to use up left over bits and pieces. The recipe talks all about cooked chicken, potatoes and other veg but if you don't have these then just cook the recipe for longer. If you're doing this, leave adding the milk and chicken until the veg has just started softening to reduce the likelihood of over cooking the milk, or the chicken turning into strands instead of pieces.


Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Thick Chicken Chowder
hearty, autumnal, thick soup, chowder


  • 100g cooked chicken
  • 1 tbsp oil
  • 2 rashers streaky bacon, diced
  • 1 onion, chopped
  • 2 tbsp plain flour
  • 3 cooked carrots, diced
  • 300g cooked, diced, skin on Anya (or other firm) poatoes
  • 100g mixed sweetcorn and peas, cooked
  • 1pt chicken stock
  • 1/2pt milk
  • Salt and pepper to season


  1. Cut the chicken into 1cm sized pieces - pieces you'd be happy being in your spoonful of soup!
  2. Heat the oil in a saucepan, fry the bacon until its softened - set aside
  3. Fry the onions until well softened
  4. Return the bacon to the pan, along with all the other dry ingredients
  5. Stir well to ensure that the flour is mixed into / coating the other ingredients
  6. Add the chicken stock and mix until well combined
  7. Add the milk
  8. Bring to a boil and then simmer until all the ingredients are warmed through

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