Chicken and Corn Chowder

Ingredients

• 1 packet Mission Extra Soft Original Tortillas

   

• Chowder:

• 1 chicken breast, cut into small cubes

• 1 brown onion, diced

• 2 garlic cloves, minced

• ½ cup (approximately 2 sticks) celery, chopped

• 2 potatoes, cubed

• ½ tsp Italian herbs

• 2 cups chicken stock

• 1 420g canned corn

   

• 1 cup heavy cream

• 1 tbsp flour

• ½ cup pancetta, roughly chopped garnish

• 1 tsp cracked pepper, garnish

• 2 tbsp parsley, chopped garnish

Featured Product

Mission Extra Soft Original Tortillas

Learn More

Find Our Products

Instructions

• Step 1

  Heat a large saucepan on medium-high heat and cook pancetta. Cook until crispy, approximately 4-5 minutes. Place the cooked pancetta onto a plate with a paper towel and set aside.

• Step 2

  Leaving the oils from the pancetta in the pan, add onion and celery. Sauté for 4-5 minutes.

• Step 3

  Add garlic, potatoes and Italian herbs and mix well. Add chicken stock.

• Step 4

  Add chicken and corn, stirring to stop sticking to the bottom of the pot and increase heat to bring to the boil. Once boiling, reduce heat to a simmer with the lid on. Cook for approximately 20 minutes or until potatoes are tender and chicken is cooked through. Stir every so often.

• Step 5

  In a small bowl add heavy cream and flour. Combine well until there is a thick consistency. Stir in the mixture to the chowder and cook for a further 10 minutes until heated through.

• Step 6

  Toast Mission Extra Soft Original Tortillas in a pan, for a minute or so on each side.

  Serve with the chowder.*

  *Mission Tip - option to add some crunch to your chowder!

  Cut 2 Mission Extra Soft Original Tortillas into small squares and add into a mixing bowl with olive oil and 1 tsp of garlic powder. Mix well to coat.

  Bake in the oven for 5-7 minutes or until golden brown. Add to the chowder.