• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 5 cups fresh chicken stock
  • 200g chicken breast fillet with fat trimmed off
  • 100g garoupa fish fillet, sliced
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 1 clove garlic, choppedv
  • 2 cups corn kernels
  • ½ a red capsicum, chopped
  • Salt, sugar and pepper to taste


  1. Put chicken stock in a saucepan and bring to a boil. Add chicken and cook for 6-7 minutes or until meat is cooked. Remove chicken from the stock and shred the meat. Reserve the stock.
  2. Heat olive oil in a nonstick saucepan, sauté onion and garlic until fragrant. Add capsicum and corn kernels, leaving 1 tablespoon of corn kernels aside for use later. Fry for a minute then pour in the reserved stock and bring to a simmering boil.
  3. Leave the cooked broth aside to cool slightly then pour into a food processor in batches to process the broth until smooth.
  4. Return the smooth broth to a saucepan and add the fish slices and the remaining tablespoon of corn kernels. Bring to a boil again and adjust with seasoning to taste. Serve the chowder hot.

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