Don't Throw Away That Roast Chicken! Turn It into a Comforting Chicken & Sweetcorn Chowder
One thing I absolutely hate is food waste.
Whenever we have a roast chicken, the very first thing I do is save the carcass.
If you've never tried making your own chicken stock, honestly, you're missing out!
Simply simmer the bones with water (and any leftover vegetables if you have them) for a few hours and you'll be rewarded with a rich, flavour-packed stock that beats anything from a carton.
But what about all those lovely bits of chicken you've stripped from the carcass?
Well...this week I rediscovered a recipe I haven't made since I was in my early twenties - so over twenty years ago! It made me wonder why I'd stopped because it was every bit as delicious, comforting and filling as I remembered.
A hearty Chicken & Sweetcorn Chowder.
It's one of those meals that's incredibly forgiving. You don't need exact measurements, just use what you've got in the fridge and adjust it to suit your family.
Perfect for busy weekdays, budget-conscious households and anyone looking to make the most of every roast.
Why I Love This Recipe
Uses up leftover roast chicken.
Makes the most of homemade chicken stock.
Budget-friendly.
High in protein.
Easy to adapt.
Freezer friendly.
Comfort food without costing a fortune.
Chicken & Sweetcorn Chowder
Ingredients
Leftover roast chicken, shredded or chopped
6 rashers smoked bacon, chopped
1 onion, diced
2 cloves garlic, crushed
3-4 medium potatoes, peeled and diced
Homemade chicken stock (made from your roast chicken bones)
1 chicken stock cube
Frozen sweetcorn (or tinned if that's what you have)
Whole milk
Salt and freshly ground black pepper
Boiling water, if needed, to reach your preferred consistency
Optional for Extra Creaminess
Choose one of the following:
A generous spoonful of cream cheese (my choice!)
Crème fraîche
Double cream
Oat cream for a dairy-free alternative
Or simply thicken with a little cornflour mixed with cold water.
Method
In a large saucepan, gently cook the chopped bacon until it begins to crisp.
Add the onion and cook until softened before stirring in the crushed garlic.
Add the diced potatoes and pour in your homemade chicken stock. Crumble in the stock cube and season with black pepper.
Simmer until the potatoes are soft.
Stir in the sweetcorn and leftover chicken.
Pour in enough whole milk to create a lovely creamy soup.
Add your chosen creamy ingredient (I used cream cheese), stirring until melted and smooth.
If you'd like it thicker, mash a few of the potatoes with the back of a spoon or stir through a little cornflour.
Taste and adjust the seasoning before serving.
Serving Suggestions
I loaded mine with even more vegetables to boost the fibre and nutritional value.
Craig, however, went for the traditional option...a big bowl of chowder with warm, crusty bread. I can't blame him really!
Both worked perfectly.
Nutrition Notes
This chowder is naturally high in protein thanks to the chicken, while the potatoes provide slow-release carbohydrates for energy. Sweetcorn contributes fibre and essential nutrients, and by making your own stock you're extracting flavour from ingredients that would otherwise end up in the bin.
It's a fantastic example of how healthy eating doesn't have to be expensive or complicated.
Eat Well. Waste Less.
One of the biggest misconceptions about eating healthily is that it costs more.
In reality, some of the most nutritious meals come from using what you already have. Stretching one roast chicken across several meals not only saves money, but also reduces food waste and encourages a more sustainable way of cooking.
It's amazing how one Sunday roast can become sandwiches, salads, homemade stock and then a delicious warming chowder.
Sometimes the old recipes really are the best.
Have you got a favourite leftover roast chicken recipe? I'd love to hear it in the comments!
Happy cooking,
Loren
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