Chicken & Corn Chowder
By the wlr team
A satisfying, chunky soup, this chowder is great for using up leftover chicken (or turkey!).
- Recipe makes: 4 servings
- Prep time:
20 mins - Cook time: 30 mins
- Calories: 226
per serving
Ingredients
- 1 tsp olive oil
- 90g onions
- 30g flour
- 250ml semi skimmed milk
- ½ chicken stock cube
- 150g chicken breast, cooked
- 250ml water
- 300g potato
- 200g sweetcorn
Method
- Heat the oil in a large saucepan. Add the finely chopped onion and fry until soft.
- Stir in the flour and cook for a further 2 mins, stirring continuously.
- Heat the milk and add the stock cube, stir until dissolved.
- Remove the onions from the heat and and stir in the hot milk and stock, a little at a time.
- Return to the heat and slowly bring to the boil, stirring.
- Season to taste.
- Add Chicken, Potatoes and Sweetcorn, lower the heat, cover and simmer for 25mins (or until the potatoes are tender).
- Check seasoning and serve.
| Calories (kcal) | 226 |
| Carbohydrate (g) | 30.1 |
| Fat (g) | 4.7 |
| Protein (g) | 16.5 |
| Fibre (g) | 2.8 |
| Alcohol (g) | 0.0 |
| Fruit & Veg | 1.0 |
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