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Chunky chicken & ham chowder

Chunky chicken & ham chowder

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A star rating of 4.2 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Easily halved

Rich and creamy, yet low in fat - you could also make this warming soup with fish

  • Easily halved
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal341
fat7g
saturates2g
carbs37g
sugars12g
fibre5g
protein34g
low insalt0.66g
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Ingredients

  • 1 tbsp sunflower oil
  • 2 leeks , thinly sliced
  • 3 medium potatoes , cut into small cubes
  • 1 tbsp plain flour
  • 700ml skimmed milk
  • 2 ready roasted chicken breasts, skin removed and cut into chunks
  • 2 thick slices ham , chopped
  • 175g each frozen sweetcorn and frozen peas

Method

  • STEP 1

    Heat the oil in a large pan and fry the leeks over a low heat for 3 mins until softened. Stir in the potatoes and flour, then slowly blend in the milk, stirring with a wooden spoon. Bring to the boil and simmer, uncovered, for 10-12 mins until the potatoes are soft.

  • STEP 2

    Add the chicken, ham, sweetcorn and peas, then stir over a medium heat for 5 mins or until hot and bubbling. Season to taste and serve with crusty bread.

RECIPE TIPS
MAKE IT WITH FISH

Replace the cooked chicken breast and ham 300g/10oz skinned smoked haddock or any firm-fleshed white fish. Cut the fish into chunks and add at the same time as the peas and sweetcorn. Sprinkle over a handful of chopped fresh herbs to serve.

Recipe from Good Food magazine, February 2006

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Overall rating

A star rating of 4.2 out of 5.21 ratings
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