Chicken Chowder


Here in the high country of the New England region the cold weather has definitely arrived. This creamy chowder is a classic comfort food, and perfect for using leftover roast chicken meat. It’s substantial enough for a light meal, and matches nicely with crusty bread or toast with melted cheese.


Approx. 2 to 3 cups of leftover roast chicken cut into even sized pieces
2 or 3 rashers of bacon or leftover ham chopped into small pieces
2 or 3 garlic cloves finely diced
1 onion finely diced
1 medium sweet potato peeled and cut into very small cubes (can substitute with 2 or 3 medium potatoes).
Herbs (fresh or dried) for seasoning to your personal taste – including freshly diced parsley or chives for garnishing
Salt and pepper
1 tblsp curry powder*
2 tblsps of butter
3 or 4 tblsps plain or cornflour (more or less dependent on how thick you like your sauces)
2 to 3 cups of chicken or vegetable stock (plus extra water if necessary).
Approx. 200 ml cream or 1 can evaporated milk
Approx. 1 cup corn and/or peas (fresh, frozen or tinned) are an optional extra that go well with this dish.

*Our family have fallen in love with ‘Rani’s Cuisine Mauritian Curry Powder’. It adds such a beautiful depth of flavour, without any harsh heat.

chicken chowder frying with butter


1. In a heavy based frying pan, melt the butter, and cook the onion, garlic and sweet potato on low to medium heat, stirring regularly, until they begin to soften.

2. Stir in the curry powder and flour, salt and pepper, and stir continuously for one to two minutes.

3. Lower the heat and gradually pour in the stock and water, stirring continuously. Increase the heat and continue to stir until the sauce reaches a gentle boil. Add a little more water if necessary to reach the sauce consistency you desire.

4. Add the chicken meat, any extra vegetables like corn or peas (that cook much faster than the root vegetables). Stir through to heat.

5. Just before serving, add the cream and stir to heat. Serve with freshly chopped chives.







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