Indian
Indian - Chicken Curries
Chicken Chowder
Chef's Menu Description
A velvety, comforting coastal chowder of tender fish, leeks, and Maris Piper potatoes slow-simmered in rich double cream.
Ingredients
- • 340 g diced chicken breast
- • 2 bacon medallions (diced)
- • 1 medium onion (peeled and chopped)
- • 4 medium potatoes ((approx. 175g each) peeled and cut into 2cm chunks )
- • 1 medium leek (trimmed and chopped)
- • 2 sticks celery (chopped)
- • 1 chicken stock cube (made up with 500ml / 2 cups boiling water)
- • 500 ml skimmed milk
- • 198 g tin of sweetcorn (drained)
- • 1 bay leaf
- • 50 g low fat cream cheese
- • salt and black pepper (to taste)
- • low calorie cooking spray
- • a few chives (chopped to garnish)
Preparation Steps
1
Phase 1
Spray a large saucepan with low calorie cooking spray and place over a medium heat. Add the onion and cook for 5 minutes.
2
Phase 2
Add the chicken and bacon and cook for 4-5 minutes to seal on all sides.
3
Phase 3
Add the potatoes, leek, celery, chicken stock, milk, sweetcorn and bay leaf. Season to taste with salt and black pepper.
4
Phase 4
Cover and simmer over a low heat for about 30 minutes until the potatoes are soft but remain chunky.
5
Phase 5
Remove from the heat and stir in the cream cheese until completely dissolved. Season with salt and pepper.
6
Phase 6
Sprinkle with chopped chives and serve with some crusty bread of your choice.