Smoked chicken and corn chowder
Time to make: 1 hr
Total cost: $ 14.44 / $ 3.61 per serve
(at time of publication)
Nutrition Info.(per serve)
- 300g smoked chicken, diced
- 1 large potato, diced
- 1 stalk celery, diced
- 1 onion, chopped finely
- 2 cloves garlic, chopped finely
- 1 litre salt-reduced chicken stock
- 250ml water
- 400g can corn kernels
- 200ml white wine (optional)
Total fat 2.6g
Saturated fat 0.6g
Dietary fibre 5.7g
1 Heat a little oil in a large saucepan over a medium heat. Add the onions, garlic, celery and potato and cook gently for 5-10 minutes.
2 Add the stock, water, half the corn and half the chicken and bring to the boil. Lower the heat, then simmer gently for around half an hour. The potato should be tender.
3 Take the soup off the heat. Using a stick blender, blend the soup until creamy.
4 Add the wine and the remaining chicken and corn back into the soup, return to the heat for a few minutes. Garnish with fresh parsley and finish with a little light sour cream.
A sprinkle of freshly chopped chilli with your garnish adds a nice zing.
Hanu de Jong
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