Chicken & ham chowder

Chicken & ham chowder

This chunky, satisfying soup is traditionally made with seafood, but this recipe is a great way to use up any leftover cooked chicken and ham.

By , 21 September 2015
Chicken & ham chowder
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.40 per serving
Nutritional Info
Each 284g serving contains
  • Fat 13.3
    19%
  • Sat Fat 4.8
    24%
  • Sugar 6.8
    8%
  • Salt 1.1
    19%
  • Cals 358
    18%
of your reference intake.
Typical energy values per 100g: 528kJ/126kcal.
Ingredients
  • 1 leek, trimmed of roots and tough green leaves
  • 15g butter
  • 1 tbsp sunflower oil
  • 2 baking potatoes, peeled and cut into 1cm cubes
  • 1 level tsp dried thyme
  • 1 chicken stock cube, dissolved in 200ml hot water
  • 400ml semi-skimmed milk
  • 200g frozen sweetcorn
  • 200g cooked chicken, without skin, cut into small pieces
  • 1 level tbsp cornflour, mixed with a splash of water
  • 75g cooked ham, trimmed of fat, cut into small pieces
  • Crusty bread, to serve
Method
  • Cut the leek in half lengthways and rinse under cold water. Pat dry with kitchen roll, then slice. Put in a large pan with the butter and oil and heat until the butter has melted. Stir once, then cover the pan and cook on a very low heat for 5 minutes, until the leek has softened.

  • Add the potato, thyme and stock and heat until boiling. Cover and simmer for 10 minutes or until the potatoes are fully cooked.

  • Add the milk, sweetcorn and chicken. Heat until simmering, then leave, uncovered, for 5 minutes. Stir in the cornflour mixture. Simmer for another 2 minutes. Add the ham and heat through. Serve with bread.