Tasty chicken chowder
Chicken and Sweetcorn chowder (serves 4)
1tbsp sunflower oil
1 onion, finely chopped
1 clove of garlic, crushed
2tsp crushed fennel seeds
2tbsp basics plain flour
300ml hot chicken stock
400ml semi skimmed milk
450g floury potato, cut into 1.5cm cubes
1 x 325g tin sweetcorn
300g cooked chicken, shredded
28g pack flat leaf parsley by Sainsbury’s, roughly chopped
1 x 300g bake at home white baguettes, basics
1. Heat oil in a large saucepan, add onions and cook for five mins until golden, add garlic and fennel seeds and cook for a further minute.
2. Add flour and mix well, then gradually add the stock, a splash at a time, mixing well before adding more. Once added pour in the milk, potato and sweetcorn. Bring to the boil, then reduce to a simmer. Season well and cook for 15 mins until potatoes are tender, add chicken and half the parsley and warm through for a few minutes.
3. Serve scattered with remaining parsley and serve with warm crusty bread.
Cooks Tip: Try adding 1 sliced fresh fennel and cook with
the onions.