Gammon, sweetcorn and potato chowder
- 250g unsmoked gammon steak
- 2 tbsp oil
- 1 medium onion, finely chopped
- 250g potatoes, peeled and cut into large chunks
- 300ml chicken stock
- 450ml whole milk
- 200g frozen sweetcorn
- 1 level tbsp cornflour
- 2 tbsp fresh parsley, chopped
- Crusty bread, to serve
Grill the gammon until just cooked. Leave to cool slightly, then cut into cubes.
Heat the oil in a pan. Cook the onion over a medium heat for 3-4 minutes. Add the potatoes and cook for a further 2-3 minutes, stirring before pouring over the stock and milk.
Bring to a simmer and cook for 10 minutes or until the potatoes are tender.
Stir in the sweetcorn and gammon, bring back to the boil and simmer gently for a further 5 minutes. Season to taste.
Mix the cornflour with 3 tbsp cold water until smooth. Stir into the pan and simmer for 2 minutes. Add half the parsley and sprinkle the rest on top. Serve with crusty bread.