Name: Chunky chicken & ham chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Easily halved
Cuisine: American
Ingredients: 1 tbsp sunflower oil; 2 leeks thinly sliced; 3 medium potatoes cut into small cubes; 1 tbsp plain flour; 700ml skimmed milk; 2 ready roasted chicken breasts, skin removed and cut into chunks; 2 thick slices ham chopped; 175g each frozen sweetcorn and frozen peas

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Chunky chicken & ham chowder

Chunky chicken & ham chowder

CJ Jackson

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Easily halved

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.2 out of 5.24 ratingsRate

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Rich and creamy, yet low in fat - you could also make this warming soup with fish

Easily halved

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
2 leeks

thinly sliced
3 medium potatoes

cut into small cubes
1 tbsp plain flour
700ml skimmed milk
2 ready roasted chicken

breasts, skin removed and cut into chunks
2 thick slices ham

chopped
175g each frozen sweetcorn

and frozen peas

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Nutrition: per serving

kcal341
fat7g
saturates2g
carbs37g
sugars12g
fibre5g
protein34g
salt0.66g

low

Method

step 1

Heat the oil in a large pan and fry the leeks over a low heat for 3 mins until softened. Stir in the potatoes and flour, then slowly blend in the milk, stirring with a wooden spoon. Bring to the boil and simmer, uncovered, for 10-12 mins until the potatoes are soft.
step 2

Add the chicken, ham, sweetcorn and peas, then stir over a medium heat for 5 mins or until hot and bubbling. Season to taste and serve with crusty bread.

RECIPE TIPS

MAKE IT WITH FISH

Replace the cooked chicken breast and ham 300g/10oz skinned smoked haddock or any firm-fleshed white fish. Cut the fish into chunks and add at the same time as the peas and sweetcorn. Sprinkle over a handful of chopped fresh herbs to serve.

Recipe from Good Food magazine, February 2006

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A star rating of 4.2 out of 5.24 ratings

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