There are lots of foods that I really didn’t like as a kid but I now love. Coriander is one. Mum’s chicken and corn chowder is another.
I remember sitting on the kitchen bench as a kid while Mum was making this. She was on the phone while cooking and I was inpatiently trying to find out what we were having for dinner, because that can make or break your day you know. I looked at the recipe she was cooking from, Chicken and Corn Chowder. Chowder?? ‘What’s chowder?’ I wrote on the recipe whilst she was still on the phone. “Thick soup” she whispered. Arrrgh, thick soup! That’s not the dinner that was going to make my day.
Little me was not happy about this new thing called chowder. I was even more unhappy with whoever had given this recipe to my Mum. She still has the evidence of my chowder-related anger written all over the recipe that she still uses today.
A lot has changed since then. I’ve grown just slightly taller and I’ve also forgiven the person who gave my Mum this recipe (whoever it was). It turns out that chowder isn’t so yuck after all, it’s actually quite delicious.
Mum’s Chicken and Corn Chowder
Dollop of butter
5 spring onions, white part thinly sliced
2 bacon rashers, diced
1 celery stick, thinly sliced
450g potatoes, washed and diced
2 cups chicken stock
2 cups cooked and diced chicken
1 ½ cups milk
420g can creamed corn
Melt the butter in a large pan over low-medium heat. Cook the spring onions, bacon and celery for about 3 minutes or until softened but not brown. Add the potato and cook for 2 minutes. Add the stock and simmer for 20 minutes or until the potato is tender.
Add the diced chicken, milk and creamed corn and heat through. Season to taste and serve with crusty bread.