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Chicken & Vegetable Chowder

Serves 4-6


  • 20g Australian butter
  • 1 medium onion, chopped
  • 1 stick celery, chopped
  • 1 small green capsicum, chopped
  • 2 cups water
  • 2 medium potatoes, peeled and diced
  • 1 1/2 cups frozen green peas
  • 2 chicken stock cubes, crumbled
  • 2 tablespoons plain flour
  • 1 1/2 cups Australian milk
  • 1/2 cup chopped or minced cooked chicken
  • ground black pepper, to taste
  • 1 cup Australian natural yogurt or light sour cream
  • chopped fresh parsley or chives
Download Recipe (PDF)


  1. Heat butter in a large saucepan and saute onions, celery and capsicum. Add water, potatoes, peas and stock cubes, bring to the boil and simmer covered until potatoes are tender (about 20-30 minutes). Remove from the heat. Mix flour to a thin paste with cold water and stir into soup. Return to the heat and add milk, chicken and pepper to taste. Serve with a dollop of yogurt or sour cream and a sprinkling of parsley or chives. Serve with fresh garden salad and buttered crusty bread.


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