Chicken & Corn Chowder

This recipe combines the classic flavours of New England chowder with our delicious Breakfast Chicken Strips. Together, they create the perfect meal for a chilly day!


40 min

  • 4 slices Zabiha Halal Breakfast Chicken Strips
  • 2 tablespoons butter
  • 1/4 cup chopped onion
  • 1 chopped celery stalk
  • 2 medium potatoes, peeled & cubed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 14 ounce cans of cream style corn
  • 1 package of Zabiha Halal Cooked Chicken Breast Roast
  • Tabasco to taste

1. In a large saucepan, cook the Zabiha Halal Breakfast Chicken Strips in butter over medium-high heat until lightly browned, about 3 minutes.

2. Remove Breakfast Chicken Strips with a slotted spoon, set aside. In the same saucepan, cook the onion and celery in drippings until softened, about 3 minutes.

3. Add 1 1/2 cups of water, the potatoes and seasonings and bring to a boil. Cover and simmer for 10 – 15 minutes or until potatoes are tender.

4. Add milk, corn, Zabiha Halal Cooked Chicken Breast cubes, Breakfast Chicken Strips and Tabasco, simmer gently uncovered for 5 – 10 minutes or until heated through.


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