Chunky chicken & sweetcorn chowder

Chunky chicken and sweetcorn chowder

Category: Soup, Starter/snack | Serves: 2 (generously)

Prep time: 20 minutes | Cooking time: 30–35 minutes


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 reduced-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

  1. 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.
  2. Stir in milk, chicken and sweetcorn. Cover and bring gently back to the boil. Simmer chowder gently for 5 minutes, stirring once or twice.
  3. 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.

Nutritional information

Chunky chicken and sweetcorn chowder