Chicken and Bacon Chowder

Nutrition per serve

Ingredients

• 80g leek
• 1pcs potato
• 300g corn kernels
• 1pcs chicken-style stock cubes
• 300g free-range chicken thigh fillets
• 90g diced bacon
• 1pcs garlic bread
• 1bunch parsley
• 500ml (2 cups) boiling water
• 15ml olive oil
• 15g butter
• 15ml plain flour
• 125ml (½ cup) milk
• 15ml dijon mustard

Method

1. Step 1 — Prep vegetables
   Preheat the oven to 220C, fan-forced. Finely chop the leek, discarding any dark green stem (prior to chopping, give the pale part of the leek a good rinse under running water to remove any hidden dirt). Peel the potato and cut into small chunks. Drain and rinse the corn.
2. Step 2 — Prep stock and chicken
   Crumble the stock cubes into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve. Cut the chicken into 1.5cm chunks.
3. Step 3 — Start chowder
   ADD BACON OPTION Heat 1 tbs olive oil and 15g butter in a medium saucepan over medium heat. Cook leek and bacon, stirring occasionally, for 5 mins or until leek is softened. Add 1 tbs flour and cook, stirring, for 1-2 mins until starting to take colour. Remove from heat, then gradually add stock and 125ml (½ cup) milk, stirring constantly, to prevent lumps forming.
4. Step 4 — Cook chowder
   Return the pan to medium heat. Add the potato, corn, chicken and 1 tbs dijon mustard and bring to a simmer (see cooking tip). Cook, stirring occasionally, for 10-12 mins until the chicken is cooked, the vegetables are tender and the chowder is slightly thickened. Taste, then season with salt and pepper.
5. Step 5 — Warm garlic bread
   Meanwhile, put the garlic bread on an oven tray, butter-side up, and bake for 6 mins or until golden and crunchy.
6. Step 6 — Get ready to serve
   Finely chop the parsley, discarding the stems. Stir the parsley into the chowder. Divide the chowder among bowls and serve with the garlic bread.

Allergens

Milk, Gluten, Wheat, Sulphites, Soy