Potato and chicken chowder
Cook:
25 mins
This creamy chowder is quite filing so can be served as a warming main course for dinner in the winter time.
25g butter
1 tbsp oil
2 lean smoked back rashers
1 small onion or leek
1 clove garlic
1 stick celery
1 chicken joint
2 medium potatoes
500ml chicken or vegetable stock
1 sprig thyme
1 dessertspoon cornflour
150ml semi-skimmed milk
salt and pepper
chopped parsley
Peel and finely chop onion, potatoes and garlic. Wash and finely dice celery. Chop rashers finely. Chop leek and dice finely.
Heat butter and oil in a frying pan, add rashers, onion and chicken and sauté gently for 8 minutes. Add potatoes and garlic and cook for 2 minutes stirring all the time.
Add the stock, celery and sprig of thyme and season to taste. Bring to the boil, reduce heat, cover, simmer for 20 minutes. Blend milk with cornflour. Remove the chicken to a plate and chop the meat finely, discarding any skin and bone. Return the chicken to the soup, stir in the milk and boil to thicken. Check seasoning and consistency. If it's too thick, add 100ml of water.
Garnish with chopped parsley. Serve in hot bowls and if you prefer a blended soup, use a hand liquidiser to pureé.
Serves
4
Cooking Time
25 minutes
Main ingredients
Chicken, Vegetables
Recipe Type
Soups, Dinner, Budget, Entertaining, Family Dinners, One Pot
Special Info
Nut free, Pregnant Mums
Level of Difficulty
Easy
