Prep Time
5 Minutes
Cook Time
40 Minutes
Makes
4-6
Ingredients
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1 packet Mission Extra Soft Original Tortillas
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Chowder:
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1 chicken breast, cut into small cubes
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1 brown onion, diced
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2 garlic cloves, minced
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½ cup (approximately 2 sticks) celery, chopped
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2 potatoes, cubed
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½ tsp Italian herbs
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2 cups chicken stock
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1 420g canned corn
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1 cup heavy cream
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1 tbsp flour
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½ cup pancetta, roughly chopped garnish
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1 tsp cracked pepper, garnish
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2 tbsp parsley, chopped garnish
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Instructions
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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.
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Step 2
Leaving the oils from the pancetta in the pan, add onion and celery. Sauté for 4-5 minutes.
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Step 3
Add garlic, potatoes and Italian herbs and mix well. Add chicken stock.
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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.
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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.
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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.