Then this chowder is exactly what the doctor ordered!
- Yield: 4 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 40 Minutes
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 1 medium carrot, diced
- 1 bay leaf
- 2 garlic cloves, crushed
- 2 medium potatoes, cut into 1.5 cm cubes
- 600 g chicken breast fillet, cut into 2 cm pieces
- 3 cups (750 ml) reduced-salt vegetable stock
- 240 g tinned corn kernels, drained and rinsed
- 150 g tinned cannellini beans, drained and rinsed
- 2 cups (500 ml) semi-skimmed milk
- Spring onions, sliced
- Sea salt and ground black pepper, to taste
- 2 teaspoons cornflour
How to Make It
- Heat the oil in a large saucepan over medium heat. Add the onion, celery, carrot and bay leaf and cook for 5–7 minutes or until the vegetables start to soften, stirring occasionally. Add the garlic and cook for 1 minute or until fragrant, stirring frequently.
- Add the potato, chicken and stock and bring to a simmer over medium heat. Reduce the heat to medium-low and cook for 20–25 minutes or until the potato and chicken are tender, stirring occasionally.
- Stir through the corn, cannellini beans, milk and half of the spring onion. Cook for 5 minutes or until heated through, stirring occasionally. Season with salt and pepper, if desired.
- To thicken the soup, mix the cornflour with 2½ tablespoons of the soup liquid in a small bowl. Pour back into the soup and cook for a further 2–3 minutes or until thickened, stirring gently.
- To serve, ladle the soup into bowls and sprinkle over the remaining spring onion.