Chicken and Sweetcorn Chowder
recipe
Chicken and Sweetcorn Chowder
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This thick but incredibly fresh tasting chowder - the same as in Heinz tinned version - contains succulent chicken, plump sweetcorn and a dash of chilli
Ingredients
- 28g onions, finely chopped
- 160g sweetcorn kernels from the cob
- 80g potatoes, finely chopped
- 1/2 red chilli, deseeded and finely chopped
- 260ml water
- 262ml chicken stock
- 160g whipping cream
- 20g red pepper, deseeded and finely chopped
- 1 teaspoon lemon juice
- Salt and coarsely ground black pepper
- 60g hot, cooked chicken, finely chopped
- Tip from Liz Trigg, cookbook writer and Heinz chef
Directions
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- Heat the pan and fry the onions, half the sweetcorn, potatoes and chilli for minutes.
- Pour in water and chicken stock and cook for a further minutes.
- Puree the soup, add the cream, the remainder of the sweetcorn, red peppers, lemon juice and seasoning and cook until reduced by a third.
Source: Heinz
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