Potato and chicken chowder

Cook: 25 mins
Potato and chicken chowder
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

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