Chicken, Sweetcorn & Green Chilli Chowder

Catherine Fulvio, is one of Ireland’s top culinary stars and winner of the first Avonmore Cookbook of the year with her latest cookbook Eat Like an Italian.


  • 30g butter
  • 2 leeks, thinly sliced
  • 1 large green chilli, deseeded and diced
  • 2 chicken breasts, diced small
  • 2 large sweet potatoes, peeled and diced
  • 500ml chicken stock
  • 400ml milk
  • 200ml cream
  • 1 tbsp chopped fresh coriander, plus extra to garnish
  • 175g frozen sweetcorn
  • Salt and freshly ground black pepper
  • Crusty bread, to serve


1. Heat a large saucepan over a high heat. Add the butter, leeks and chilli, reduce the heat to very low and sauté for five to seven minutes, until softened but not brown.
2. Add the chicken, sweet potatoes, stock, milk, cream and coriander and simmer for eight to 10 minutes.
3. Stir in the sweetcorn and simmer for a further three minutes. Season with salt and pepper to taste.
4. Serve with a sprinkle of chopped coriander and crusty bread.

Catherine’s Top Tip: Try replacing the chicken with smoked haddock and adding three tablespoons of peas.

3.62 avg. rating (72% score) - 13 votes

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