Chicken and spinaches chowder

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 15
Baking 15
Portions 6
Freezing No


  • 2 pieces of uncooked chicken breast, sliced into strips
  • 30 ml (2 tablespoons) of butter
  • 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 3 chopped garlic cloves
  • 3 to 4 cubed carrots
  • Salt and pepper up to taste
  • 5 ml (1 teaspoon) of poultry seasonings
  • 250 ml (1 cup) of chicken broth
  • 30 ml (2 tablespoons) of cornstarch
  • 750 ml (3 cups) of milk
  • 1/2 package of hulled and roughly chopped spinach
  • 250 ml (1 cup) of drained corn kernels
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  • In butter, brown Les Cultures de chez nous sliced leeks, garlic and carrots for 3 minutes. Salt, pepper and add poultry seasonings. Add chicken and cook for 3 minutes. Add chicken broth and continue baking for 5 minutes or till vegetables are almost cooked.
  • Mix cornstarch with milk and add the first preparation. Cook till the mixture thicker. Add spinaches and corn then cook for 2 minutes.

Chef's notes