Creamy Chicken Chowder

Creamy Chicken Chowder Recipe

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  • 5 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Made with these products:

Recipe for Kenwood by Eugene Hamilton

Use the Béchamel Sauce recipe by Eugene Hamilton also listed on this site to make this Creamy Chicken Chowder recipe


  • 50g butter
  • 1 onion sliced
  • 100g streaky bacon sliced
  • 400g chicken thigh diced
  • 400g sweet corn kernels
  • 700ml Béchamel Sauce
  • 700ml chicken stock
  • 100g parmesan
  • 100g crème fraiche
  • 20ml jalapeno Tabasco


  1. In a bowl mix the crème fraiche and jalapeno Tobassco together.
  2. Refrigerate until needed
  3. Pace butter in to the bowl, add flexi beater. Set temperature to 140°C and stirring speed to 1
  4. Once butter has melted add the onion and cook for 5 minutes
  5. Add the bacon and chicken and cook for a further 5 minutes
  6. Add the corn, béchamel sauce and chicken stock
  7. Bring to a simmer then turn temperature down to 100 and cook for a further 10 minutes
  8. Add the parmesan and correct seasoning.
  9. Serve in soup bowls and garnish with the jalapeno crème fraiche and fresh dill sprigs and toasted bread rolls

Your comments:

  1. Recipe rating: 5 of 5 Creamy chicken chowder

    Yum. Great recipe.

    Posted: 14/07/2017 12:25:15 p.m. / Katy Jones

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