Chicken, lentil & sweetcorn chowder

Chicken, lentil & sweetcorn chowder

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(7 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

A winter warmer without the calories. Try making double and freezing for extra-quick midweek meals

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
252
protein
31g
carbs
29g
fat
2g
saturates
1g
fibre
6g
sugar
5g
salt
0.75g

Ingredients

  • 4 spring onions, trimmed and thinly sliced
  • 850ml chicken stock
  • 250g potatoes, diced
  • 300ml skimmed milk
  • 250g skinless, boneless chicken breast, cut into small pieces
  • 140g frozen or canned sweetcorn
  • 410g can Puy lentils or green lentils, rinsed and drained
  • chopped chives, to serve (optional)

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Method

  1. Place the spring onions in a large pan with 6 tbsp stock and seasoning. Cover and cook for 2-3 mins until softened. Add the potatoes, the rest of the stock and the milk. Bring to the boil and simmer gently, partially covered, for 10 mins or until the potatoes are just tender. Ladle out about a quarter of the mixture into a blender and whizz until smooth. Stir back into the pan.
  2. Add the chicken, sweetcorn and lentils to the pan and cook for 5-7 mins more or until the chicken is cooked. Check the seasoning and serve in warm bowls, scattered with chopped chives (if using).

Recipe from Good Food magazine, February 2010

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Comments

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eryder's picture
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I made it in a Thermomix. Try cutting down the liquid content a little to make it thicker as it was quite thin. Might be good fully processed also although I'm not sure if the lentils would make it a little grainy (sieve through muslin?)

eleanormayo's picture
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I think this soup is great, but be careful just to keep it at a simmer once you add the milk to prevent is splitting which is what happened the first time I made it and boiled it too vigorously!

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