Chicken and sweetcorn chowder recipe

Serves 4

1tbsp sunflower oil
150g (5oz) smoked bacon, diced
300g (10oz) chicken, sliced
350g (12oz) potatoes, diced
2 garlic cloves, crushed
3-4 spring onions
850ml (1 1/2pt) chicken stock
2tbsp fresh thyme, chopped
198g can sweetcorn, drained
142ml carton double cream
chopped parsley, to garnish

1 Heat the oil in a large, non-stick pan.  Add the bacon and cook until crisp.  Remove and set aside.  Add the chicken to the pan andfry until golden.  Add the potatoes, garlic and spring onions.  Cook for 2 minutes.
2 Add the stock and thyme, and bring to the boil.  Reduce heat and simmer for 5 minutes.
3 Stir in sweetcorn and cream, return bacon to the pan and simmer for 2 minutes.  Mash potatoes a little, making sure it stays textured.  Serve sprinkled with parsley.

Per serving: 532 calories, 30g fat (14.5g saturated), 28g carbohydrate

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