As the winter knocks at the door, here’s something to keep us all warm and welcoming. This sweet corn chowder with chicken and lentil is one of the best anytime- anyone thickened soups recipes to be had this season.
What you’d need:
4 spring onions, finely sliced
3 cups chicken stock
2 medium sized potatoes, diced
1 ½ cups skimmed milk
250 grams boneless chicken breast, cut into small pieces
100 grams frozen or canned sweet corn
50 grams lentils, doused and drained
Chopped onions
How to:
Put the spring onions in a large saucepan with 6 tbsp stock and seasoning. Cover and cook for 2-3 minutes till they become softer. Add the potatoes, the remaining stock and the milk. Let the mixture boil. Partially cover it. Keep stirring occasionally and let it simmer for 10 minutes. Once the potatoes turn tender, ladle out about a fourth part of the mixture into a blender and whisk until smooth. Stir back into the saucepan.
Add the chicken, sweet corn and lentils to the saucepan and cook for 5-7 minutes more or until the chicken is soft. Dust in the seasoning and serve in soup bowls, sprinkled with chili flakes and garlic powder.
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