Name: Sweetcorn and Chicken Chowder
Yield: serves 4
Ingredients: freshly ground black pepper; 2 lean rashers smoked bacon – derinded and cut into thin strips; 1 teaspoon whole black peppercorns; bouquet garni made from fresh parsley, thyme and bay leaf tied together; optional Tabasco sauce; 1 raw roasting chicken (about 2½ lb; salt; 2 medium onion – peeled, 1 quartered, the other finely chopped; 1 carrot – peeled and roughly sliced; 3 cloves; 2 pints water; 1 stick celery – trimmed and roughly chopped; 1 oz butter; 2 fresh sweetcorn cobs; 4 tablespoons double cream; 1 clove garlic – peeled and minced

Preparation info

serves
4

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

The corn’s sweetness comes out strongly in this chunky chowder, so avoid using the variety known as Supersweet.

Ingredients

1 oz butter
1 clove garlic – peeled and minced
2 fr

Spicy
Soup
Gluten-free
September

Method

Cut legs, wings, skin and breasts off chicken carcass. Pull off and discard any lumps of fat. You are going to use everything except the legs and wings, which should be saved for another dish.

Put carrot, quartered onion and celery into a medium-sized saucepan along with the stripped chicken carcass, chicken skin, neck and heart (from the giblets), herbs, cloves and peppercorns.

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