Recipe: Simple Chicken Chowder

This recipe we got from my Father-In-Law. Its a really simple, filling meal and the great part is that you can recycle any leftovers to work as a base for other meals afterwards.

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Ingredients:

  • 1lb Potatoes, diced (Waxy are better than floury for this recipe)
  • 150g Sweetcorn (Defrost if using frozen)
  • 2 medium onions roughly chopped (I actually used 3 small ones)
  • 2 large chicken breasts, diced
  • 1 pint of veg stock made up
  • 200ml of milk (I use skimmed, but whatever)
  • 2 tbsp of flour
  • Salt and pepper to taste
  • a tbsp of oil (So stuff doesn’t stick to the pan)

Method:

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Using a large, thick bottomed pan with a lid (I used my old pressure cooker) throw in the oil, chicken and onions and gently fry off for a couple of minutes until the chicken is sealed. Try not to cook it so the chicken goes brown.

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Add in the flour with the salt and pepper to taste, and mix while cooking for a couple of minutes so all the onions and chicken are coated. It will start to look dry, don’t worry, this is normal, just keep moving it all around so nothing sticks to the bottom. You want the flour to start to break down so it thickens the stock later.

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Add in the potatoes. No need to mix and coat the potatoes with the flour.

 

Add the made up stock to the mix and gently stir. You may find that some of the flour has stuck to the bottom of the pan. You want to scrape that up and get it mixing.
Bring the stock back to a gentle simmer with the lid on for 8 mins.
Add in the sweetcorn and continue to simmer for another 2 mins.

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After the 2 mins (10 mins total) lift the lid and slowly add in the milk stirring all the time. Bring the mixture back to the barest of simmers and then turn off the heat. You don’t want the milk to boil.

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Serve with freshly baked, still warm, crusty bread!

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A few options for you.
Ham and bacon work REALLY well in this recipe. Just be careful that you don’t put too much salt into it. Salt brings out the flavours but it can quickly turn if you are not careful!

If you like your chicken seared then you will need to put the chicken in first, on it’s own, fry it as you like it then add in the onions and carry on with the recipe as normal.

Swapping out potatoes for sweet potatoes or butternut squash can make for a really nice alternative. Just note that cooking times will likely need to be altered a little.

Avoid using butter when frying off the meat. For some reason butter leaves a film of grease on top that I was never able to get rid of. If anyone knows how to avoid that, please let me know. Using butter gave a much better taste but the film was annoying.

Mushrooms make a great addition to this recipe. Add them in at the beginning if you want them to break down a little, or fry them off separately and add in with the sweetcorn if you want them with more substance.

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