Chicken and Sweetcorn Chowder
- 1 tbsp sunflower oil by Sainsbury’s
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 2 tsp fennel seeds by Sainsbury’s, lightly crushed
- 2 tbsp basics plain flour
- 300ml hot chicken stock, made with 1 basics chicken stock cube
- 400ml British semi-skimmed milk by Sainsbury’s
- 450g floury potatoes cut into 1½cm cubes
- 2 x 198g tins basics sweetcorn in water, drained
- 300g leftover roast chicken, shredded
- 28g pack fresh flat-leaf parsley by Sainsbury’s, washed, leaves picked and roughly chopped
- 4 basics white pittas, toasted, to serve
Heat the oil in a pan. Cook the onion for 5 minutes over a medium heat. Add the garlic and fennel seeds and cook for a further 1 minute.
Stir in the flour, then add the stock a little at a time, mixing well between each addition. Once it’s all been incorporated, pour in the milk and stir in the potato and sweetcorn. Bring to the boil, then reduce to a simmer. Season with black pepper and cook for 15 minutes until the potatoes are tender. Add the chicken and half the parsley, and heat through until the chicken is piping hot.
Divide between bowls and garnish with the remaining parsley. Serve with the pittas.
Jack’s tip: Add Sunday’s roast potatoes to the soup.
Recipe courtesy of Jack Monroe and Sainsbury's