Chicken + Corn Chowder (LC)
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 1 celery stick, diced
- ½ red pepper, diced
- 1 small cauliflower, chopped into florets
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Black pepper, for seasoning
- 1 chicken stock cube (low sodium)
- 1-2 tsp miso paste (or soy sauce; optional)
- 1l water
- 3-4 chicken fillets
- 1 large tin of sweetcorn, rinsed and drained
Instructions
Heat the olive oil in a large pan and fry the onion, celery and red pepper until softened.
Add the cauliflower, smoked paprika, garlic powder and black pepper. Stir to coat the vegetables in the spices and cook for a few minutes.
Add the stock cube, miso paste (if using) and water into the pan. Mix well.
Add the chicken fillets and bring to a gentle simmer.
Cook until the chicken is fully cooked through, about 15–20 minutes.
Remove the chicken from the pan, allow to cool slightly then slice or shred the chicken using two forks.
Transfer the soup to a food processor or use a stick blender to blitz until smooth.
Return the soup back into the pan along with the shredded chicken and sweetcorn. Cook for a few minutes to heat through.
Taste and adjust seasoning as needed. Add more water to your desired consistency if needed.
Serve hot and enjoy.
Note: This recipe serves 4. Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
In a rush? You could use cooked chicken and add it in step 7.