A delicious, creamy, savoury chowder for those cold winter's nights.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Ingredients
2-3tbsbutter
1carrotfinely diced
3celery stalksfinely diced
2shallotsfinely diced
15-20smallnugget potatoescubed
3chicken breastscubed
500mlheavy cream
2tspancho chile
1tspcoriander seedto taste
5-6cupschicken bouillon or stockenough to cover
1 540mlcan corn
3leaveskale
salt and pepperto taste
Instructions
In a large pot on medium to med-high heat, melt the butter.
Add the carrot, celery and shallots and cook until tender.
Add the potatoes and cook until softened slightly (1-2 minutes).
Add the chicken and cook a few minutes more, stirring every 30 seconds or so.
Add the cream, ancho chile, coriander* and chicken stock (until ingredients are just covered plus a little bit more). Bring to a boil – stirring – then reduce to a simmer. Add the corn and cook until the chicken and potatoe are cooked through (about 10 minutes). Season to taste. *Note: if you prefer a more forward flavour, add more ancho chile, seasoning to taste as you go.
Lastly, add the kale and let cook further until it is wilted to your liking. Add more or less depending on your preference. For an added twist, try adding spinach too if desired!