Name: Chunky chicken and sweetcorn chowder
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 2
Ingredients: 1½ tsp olive or rapeseed oil; 1 small onion chopped; 1 stick celery chopped; ½ green pepper deseeded and diced; 1 potato (about 175g/6oz) washed (peel left on) and chopped; 85g (3oz) button mushrooms sliced; 300ml (½ pint) homemade or low salt vegetable stock; Freshly ground black pepper to taste; 150ml (¼ pint) semi-skimmed milk; 85g (3oz) cooked skinless boneless chicken breast chopped; 85g (3oz) canned (no salt) sweetcorn kernels (drained weight) drained; 1–2 tbsp chopped fresh parsley

Meal type: Soup, Starter

Serves: 2

Preparation time: 20 minutes

Cooking time: 32 minutes

Heat olive or rapeseed oil in a non-stick saucepan; add onion, celery and green pepper and sauté over a medium heat for about 5 minutes or until vegetables are beginning to soften. Stir in potato, mushrooms, stock and black pepper. Bring to boil; reduce heat, cover and simmer for 15–20 minutes, until vegetables are just cooked, stirring occasionally.
Stir in milk, chicken and sweetcorn. Cover and bring gently back to the boil. Simmer chowder gently for 5 minutes, stirring once or twice.
Stir in parsley. Serve on its own or with warm crusty bread or rolls.

Cook’s tips

To experiment with different flavours, try using canned crabmeat, tuna or salmon (drained and flaked), instead of the chicken. You could also try frozen peas in place of the canned sweetcorn.

Energy 1154kJ 274kcal 14%

Carbs 28.3g -

Fat 6.8g Low 10%

Saturates 1.5g Low 8%

Sugar 7.6g Low 8%

Salt 1.5g Low 25%

% = an adult's reference intake

Tried this at home?

Have you given this recipe a go? Send us an email with your feedback, tips, and photos for a chance to be featured in the next issue of Heart Matters Magazine.

Ingredients

1½ tsp olive or rapeseed oil

1 small onion, chopped

1 stick celery, chopped

½ green pepper, deseeded and diced

1 potato (about 175g/6oz), washed (peel left on) and chopped

85g (3oz) button mushrooms, sliced

300ml (½ pint) homemade or low salt vegetable stock

Freshly ground black pepper, to taste

150ml (¼ pint) semi-skimmed milk

85g (3oz) cooked skinless, boneless chicken breast, chopped

85g (3oz) canned (no salt) sweetcorn kernels (drained weight), drained

1–2 tbsp chopped fresh parsley

Related Recipes

See more recipes

Green minestrone soup

Our veggie-filled green minestrone soup is a filling and warm dish, ideal for colder nights in.

Try this recipe

Red pepper, carrot and lentil soup

Try this warming winter soup, full of goodness.

Try this recipe

Spicy squash and spinach soup

Try this tasty spicy squash and spinach soup, and why not freeze some for later?

Try this recipe

See more recipes

Chunky chicken and sweetcorn chowder

Cook’s tips

Nutritional Information

Tried this at home?

Ingredients

Related Recipes

Green minestrone soup

Red pepper, carrot and lentil soup

Spicy squash and spinach soup

Share this page