Chicken Chowder

Prep Time 10minutes             Cooking time 35-40 minutes               Serve 4-6 people

Chicken chowder.HI to all my fellow chefs here on the East Coast of Africa and around this  beautiful world we live in.

Well now that Winter is fast approaching, we here at Home Cooking Haven decided  it's the idea time to a mouthwatering creamy chicken chowder for those cold winter day/nights.

Ingredients for Chicken chowder 

Okey Dokey first things first ,we will need the following ingredients to make this Tasty Chicken Chowder.

  • 15 ml(1Tbsp) Olive oil.
  • 125 g back bacon finely chopped.
  • 3 large potato's peeled and diced.
  • 30mi(2tsps.)crushed garlic.
  • 1 large leek washed and sliced.
  • 1 litre(4 cups chicken stock.
  • 3 boneless chicken breasts, sliced.
  • 1 x410 g can cream-style sweetcorn.
  • 25ml (5tsp.)freshly chopped parsley.)
  • 125 m(½ up)fresh cream.
  • Salt and Pepper.


Still with us ?.Great

  • Heat the oil in a large saucepan
  • Fry bacon until crisp. Remove and set aside. 
  • Add potato's, garlic leek to the pan and cook for 5 minutes.
  • Pour in the stock and bring to boil and then reduce heat.
  •  simmer for 15 minutes
  • Add chicken and cook for15-20 minutes or until potato/'s and chicken are cooked.
  • Sir in the sweetcorn, bacon, parsley and cream and allow to heat thro.
  • Salt and Pepper to taste. 


There are many ways of serving this Chowder ,below are just a few ideas,

  • On its own.
  • With Garlic cheesy rolls.
                                              Bon  Apatite

History of Chowder

Chowder has its roots in the Latin word caldaria, which originally meant a place for warming things, and later came to mean cooking pot. The word caldaria also gave us cauldron, and in French became Chaudière. It is also thought to come from the old English word jowter (a fish peddler).

Why do they call it Chowder.

The broad range of soups that use flour as a thickening agent are called chowders. To most Americans it means clam chowder, either New England with a cream base, or the tomato based Manhattan style. The term comes from the French word "Chaudière" the pot in which the chowder was cooked.

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