Chicken and Sweetcorn Chowder for the Freezer

• 2 tbspolive oil
• 1onion, finely chopped
• 2leeks, sliced and washed
• 3celery sticks, finely chopped
• 2garlic cloves, crushed
• 1 tspdried thyme
• 40gplain flour
• 1.2litres chicken stock
• 800gpotatoes, peeled and cut into 2cm dice
• 800gboneless skinless chicken thighs, cut into 2cm pieces
• 2bay leaves, optional, removed before serving (optional)
• 500 gfrozen sweetcorn
• 600mlwhole milk
• 20gparsley, chopped
• 15 mllemon juice
• fine salt
• black pepper
• 400 gcrusty bread, cut into 8 thick slices

Method

1. 1Heat the olive oil in your largest saucepan over a medium heat. Cook the onion, leeks and celery with a pinch of salt for 8 minutes until soft but not coloured. Stir in the garlic and thyme for 1 minute until fragrant.
2. 2Sprinkle over the flour and stir for 1 minute until it coats the vegetables and loses its raw smell, then pour in the stock a ladle at a time, stirring, until smooth.
3. 3Add the potatoes, chicken and any optional bay leaves. Bring to a simmer and cook for 15–20 minutes until the potatoes are tender and the thickest chicken pieces reach 75°C for 30 seconds.
4. 4Add the sweetcorn and milk and simmer gently for 5 minutes until the corn is hot and the chowder has thickened. Do not let it boil hard once the milk is in or it can split. Crush a few of the potato pieces against the side of the pan to thicken it further.
5. 5Remove any bay leaves. Stir in the parsley and lemon juice, then taste before adding salt and pepper.
6. 6Ladle into bowls with thick slices of crusty bread for dunking.
7. 7Cool the rest within 2 hours and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob, stirring, until piping hot; if the milk looks slightly grainy after freezing, a good stir as it heats brings it back together.

Per serving

kcal

460

protein

31.5g

fibre

5.8g

carbs

58.9g

fat

11.8g