This dish is a hug in a bowl, hearty and soothing but still fresh and light. This recipe uses up leftover chicken from a weekend roast, as well as a stock made from the remaining bones but you could use roasted chicken breast and a shop bought stock instead. Recipe taken from Jamie Oliver's Save with Jamie book.
Cooking Time: 45 minutes
Serves: 4
Ingredients
2 rashers smoked streaky bacon
1 onion, 1 cm diced
2 carrots, 1 cm diced
1 large potato, 1 cm diced
1/2 bunch flat leaf parsley
1 litre high quality chicken stock
250 g frozen sweetcorn
250g frozen sweetcorn
50 ml single cream (plus extra for garnish)
1 handful cream crackers
Method
1. Roughly chop the bacon and fry in a deep casserole pan, on a medium-high heat, until crispy and golden. Remove from the pan and set to one side for later.
2. Add the onion, carrot, potato and finely sliced parsley stalks to the bacon fat and cook for 20-25 minutes on a medium heat until soft, stirring regularly to prevent it burning.
3. Add the stock to the pan along with the corn and leftover chicken meat and bring to the boil.
4. Using a stick blender, blitz half the 'soup' until smooth before stirring it back into the remaining chowder. You can blend it more or less depending on what texture you prefer.
5. Remove the chowder from the heat, stir in the cream and season with salt and pepper. You can also add a splash more water if the chowder looks too thick.
6. Serve in a bowl topped with the crispy bacon, crushed cream crackers, chopped parsley and little drizzle of double cream.
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