Poached chicken and sweetcorn chowder
A thick, comforting chowder of chicken, sweetcorn and potato made creamy with skimmed milk and no cream.
- Time40 min
- LevelEasy
- Costabout £1.35 a head
Ingredients
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Method
- 1
Spray a large pan and soften the onion and celery for 5 minutes.
5 min - 2
Add the potatoes, stock and whole chicken breasts. Bring to the boil, then simmer for 15 minutes until the potato is tender and the chicken is cooked.
15 min - 3
Lift out the chicken and shred it. Mash a few potato pieces against the side of the pan to thicken.
- 4
Whisk the cornflour into the milk and stir it in with the sweetcorn and paprika. Simmer for 5 minutes until creamy.
5 min - 5
Return the chicken, season with black pepper and serve with chives on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.