This chowder could just as easily be called ‘A vehicle for all the vegetables you optimistically bought at the start of the week and now need to use up asap because they’re clogging up your fridge’. Not quite as straightforward as chowder but equally accurate. I smuggled a leek, half an onion, peas, a potato, sweetcorn and asparagus into this, and I’m sure if I’d had some carrots or broccoli knocking about they would have gone in as well.
This recipe is a very similar premise to chicken fricassee which I make a lot, but bulking it out with a potato makes it a one pot meal that’s even easier. It’s the perfect hearty and filling dinner for this time of year, and although it requires a little bit more chopping and stirring than a lot of my meals, it also makes enough to last you several nights. I like to make this on a Friday to last me over the weekend, so that at the weekend I can focus guilt free on baking instead!
Chicken, pea and sweetcorn chowder
- butter, for frying
- 1 leek, halved and sliced
- 2 chicken breasts, cut into chunks
- 1 large potato, peeled and cut into 1cm dice
- 1tbsp plain flour
- 350ml milk
- 2 slices of ham
- 175g tin sweetcorn
- 100g peas
- 25g chives, finely chopped
Fry the leek in the butter in a medium saucepan or Le Creuset dish until beginning to soften. Add the chicken and continue to cook for 5mins.
Add the potato and plain flour, and stir everything together to coat the mixture in the flour. Pour in the milk and season generously with salt and plenty of pepper. Cook for 10mins, stirring occasionally, until the potato is nearly cooked.
Add the ham, sweet corn, peas and any other rogue veg you need to use up! Cook for a final 5 minutes to heat the veg. Remove from the heat once the potato is cooked through. Stir through the chives and ladle into bowls to serve.