Foodie Friday: Chicken and Sweetcorn Chowder

chickensweetcornchowder(Serves 4)

Ingredients:
1 tbsp sunflower oil
1 onion, finely chopped
1 clove garlic, crushed
2 tsp fennel seeds, lightly crushed
2 tbsp plain flour
300ml hot chicken stock
400ml semi-skimmed milk
450g floury potatoes, cut into 1.5cm cubes
400g canned sweetcorn, drained
300g leftover roast chicken, shredded
30g fresh flat-leaf parsley, leaves picked and roughly chopped
4 white pittas, toasted and halved, to serve

Method:
1. Heat the oil in a pan. Cook the onion for 5 minutes. Add the garlic and fennel and cook for a further minute.
2. Stir in the flour, then add the stock, a little at a time, mixing well before adding more. Once it’s all been incorporated, pour in the milk and stir in the potato and sweetcorn. Bring to the boil, then reduce to a simmer.
3. Season with black pepper, cook for 15 minutes until the veg is tender, then add the chicken and half the parsley and warm through until the chicken is piping hot.
4. Divide between bowls and garnish with the remaining parsley. Serve with the pittas.

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