Name: Chicken, lentil & sweetcorn chowder
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 4 spring onions trimmed and thinly sliced; 850ml chicken stock; 250g potatoes diced; 300ml skimmed milk; 250g skinless, boneless chicken breast, cut into small pieces; 140g frozen or canned sweetcorn; 410g can Puy lentils or green lentils, rinsed and drained; chopped chives to serve (optional)

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Chicken, lentil & sweetcorn chowder

Chicken, lentil & sweetcorn chowder

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 3.4 out of 5.12 ratingsRate

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A winter warmer without the calories. Try making double and freezing for extra-quick midweek meals

Freezable

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A star rating of 4 out of 5.20 ratings

Ingredients

Nutrition

Units:

MetricUS

4 spring onions

trimmed and thinly sliced
850ml chicken stock
250g potatoes

diced
300ml skimmed milk
250g skinless, boneless chicken

breast, cut into small pieces
140g frozen or canned sweetcorn
410g can Puy lentils

or green lentils, rinsed and drained
chopped chives

to serve (optional)

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Nutrition: per serving

kcal252
fat2g
saturates1g
carbs29g
sugars5g
fibre6g
protein31g
salt0.75g

low

Method

step 1

Place the spring onions in a large pan with 6 tbsp stock and seasoning. Cover and cook for 2-3 mins until softened. Add the potatoes, the rest of the stock and the milk. Bring to the boil and simmer gently, partially covered, for 10 mins or until the potatoes are just tender. Ladle out about a quarter of the mixture into a blender and whizz until smooth. Stir back into the pan.
step 2

Add the chicken, sweetcorn and lentils to the pan and cook for 5-7 mins more or until the chicken is cooked. Check the seasoning and serve in warm bowls, scattered with chopped chives (if using).

Recipe from Good Food magazine, February 2010

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A star rating of 3.4 out of 5.12 ratings

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