Friday 24 February 2017

Chicken, Sweetcorn and Green Chilli Chowder

Catherine Fulvio

First, this is my take on fast food. Second, it has all the food groups -- it's my one-pot wonder guaranteed to please all the family. Serves four.

you will need

30g butter

2 leeks, thinly sliced

1 large green chilli, deseeded and diced

2 chicken breasts, diced small

2 large sweet potatoes, peeled and diced

500ml chicken stock

400ml milk

200ml cream

1 tbsp chopped fresh coriander, plus extra to garnish

175g frozen sweetcorn

Salt and freshly ground black pepper

Crusty bread, to serve

Method

Heat a large saucepan over a high heat. Add the butter, leeks and chilli, reduce the heat to very low and sauté for five to seven minutes, until softened but not brown.

Add the chicken, sweet potatoes, stock, milk, cream and coriander and simmer for eight to 10 minutes.

Stir in the sweetcorn and simmer for a further three minutes. Season with salt and pepper to taste.

Serve with a sprinkle of chopped coriander and crusty bread.

Tip: Try replacing the chicken with smoked haddock and adding three tablespoons of peas.

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