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Chunky chicken & ham chowder

Contains pork – recipe is for non-Muslims only
Rich and creamy, yet low in fat - you could also make this warming soup with fish

  • Prep: 10 mins
    Cook: 20 mins
  • Easily halved
  • Easy
  • Easily halved
  • Easy
  • Calories 341
  • Carbohydrates 37
  • Saturated Fat 2
  • Sugar 12
  • Protein 34
  • Fat 7
  • Fibre 5
  • Salt 0.66

Nutrition per serving

  • Calories 341
  • Carbohydrates 37
  • Saturated Fat 2
  • Sugar 12
  • Protein 34
  • Fat 7
  • Fibre 5
  • Salt 0.66

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

Tip

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.

Method

  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.

  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.

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