A lovely heart warming Chicken Chowder. A perfect meal for the cold nights filling and so healthy.
Chicken Chowder
Serves 4
Prep time: 15
Cook time: 25
Ingredients
1 tbsp sunflower oil
2 leeks thinly sliced (I used 1 large one)
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
100 grams mushrooms (quartered add more if you like and use any mushroom you prefer) remember you can NEVER OVER COOK mushrooms
1 tsp wholegrain mustard
2 tsp creme fraiche (0 fat)
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, mustard, sweetcorn and peas, then stir over a medium heat for 5 mins or until hot and bubbling. Add the creme fraiche and stir throw Season to taste and serve with crusty bread.
