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Chicken and Corn Chowder

A delicious hearty chowder, that’s perfect for a quick meal.

chicken corn chowder, soup, easy recipe, one handed baker


  • 1 tbsp oil
  • 125g streaky bacon rashers
  • 1 large onion, finely chopped
  • 500g potatoes, diced
  • 1 x capsicum, chopped
  • ½ tsp dried mixed herbs
  • 570ml milk
  • 450ml water
  • 300g cooked chicken, skinless/boneless,
  • 1 x tin sweetcorn, drained
  • 150ml single cream
  • Salt and pepper
  • Parsley to garnish

chicken corn chowder, soup, easy recipe, one handed baker


  1. In a pan, fry bacon in oil until crispy. Drain on paper towel and chop into small pieces.
  2. Add onion to the pan, fry over gentle heat for about 5 minutes until softened. Add the diced capsicum.
  3. Add the potatoes, and mixed herbs. Stir to combine. Add in the milk, water and salt and pepper. (Don’t oversalt as the bacon will be added again later).
  4. Bring to the boil, then lower heat then simmer for about 20 mins or until the potatoes are soft when poked with a fork.
  5. Add the cooked chicken and tinned sweetcorn. Heat through for a few minutes, then lower the heat and add in the cream. Serve hot, with the bacon and chopped parsley scattered on top.


Pita Crisps


  • Pita bread
  • Olive oil
  • Garlic salt
  • Pepper


  1. If your pita bread is thick, split into two thinner halves. Then cut each half into 8 triangles.
  2. Line a baking tray and brush with oil.
  3. In a bowl, mix some olive oil with garlic salt and pepper. Use other spices if you like.
  4. Brush this mixture over the pita bread triangles and bake for approx. 5 mins at 190° celcius or until crisp.


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Featured on The Cafe, Tuesday 26 May 2020