Chicken & Sweetcorn Chowder With Toasted Almonds

(Serves 4-6)

Ingredients:

         12 oz (340g) diced chicken breast
         4 oz lean bacon (chopped)
         1 onion (sliced)
         1 clove garlic (fine diced)
         1 small tin sweetcorn
         4 large potatoes (diced)
         1 tsp dried mixed herbs
         2 table spoons toasted almonds
         1 pint full cream milk
         ½ pint water
         ½ pint (0.23 ltr)
         1 red pepper (chopped small)
         Salt & pepper to season

Preparation:

In a saucepan, fry the bacon until crispy, remove, then drain excess fat from the pan. Add the onion and garlic and fry for 2-3 minutes till softened then add the mixed herbs, chicken and diced potato; fry for a further 5-10 minutes.

Add the milk, sweetcorn, pepper, water and chicken pieces; bring to the boil, season with salt & pepper  ( be careful in case the bacon is very salty) and cover with a lid to simmer for 25 minutes.

Add the single cream and toasted Almonds and simmer gently for a further 5 mins.

Sprinkle the bacon pieces over the top when serving.

Best served with a good crusty loaf of brown wholemeal bread.

 

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