Hearty Smoked Chicken Corn Chowder
Ingredients1 Tegel smoked chicken
3 tablespoons oil
2 stalks celery, finely sliced
2 onions, finely chopped
2 cloves garlic
3 tablespoons flour
¼ teaspoon cayenne pepper
1 teaspoon smoked paprika
500g floury potatoes, chopped into 1.5cm pieces
Salt and freshly ground black pepper
2 cups frozen corn kernels
3 cups chicken stock
1 cup milk
125ml sour cream
¼ cup finely chopped parsley
extra chopped parsley to serve.
1. Remove from the flesh from the chicken, discard skin and bones. Chop the meat into small pieces and refrigerate until needed.
2. Heat the oil in a large saucepan over a low heat, gently cook celery, onion and garlic until tender. Add the flour cayenne pepper, smoked paprika, salt and pepper, mix well and cook for 2 minutes.
3. Add the potatoes, corn and chicken stock. Bring to the boil, stirring at times and then simmer for 20 minutes. Add chopped smoked chicken when the potatoes are almost tender.
4. Add parsley, milk and sour cream and heat through but do not boil.
Sprinkle over extra chopped parsley to serve.