Chunky chicken & ham chowder
By CJ Jackson
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
- Serves 4
- Easy
Nutrition per serving
- kcal 341
- fat 7g
- saturates 2g
- carbs 37g
- sugars 12g
- fibre 5g
- protein 34g
- salt 0.66g
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 fishReplace 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
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.
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.