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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