There was a recipe for Chilli Corn Chowder in the Soups section which I've used as the basis for this recipe but I thought it would be really nice with chicken in it and I opted for fresh corn instead of the frozen corn kernels that Jamie uses in his recipe. I also used coriander instead of thyme, because that's what I had in the fridge, as well as making some other adjustments to make it a little more healthy and low GI. For instance, I used turnip instead of potato to thicken the soup and I gave the sour cream a miss.
The result was a tasty but quick dinner that's a prefect spring dish; fresh, with a bit of zing to it from the chilli, but completely comforting at the same time.
Chicken and Corn Chowder Recipe
Ingredients:
4 cobs of corn
2 large skinless organic chicken breast fillets
1 litre of salt reduced vegetable stock
1 medium turnip, grated and the liquid squeezed out
1 small brown onion, chopped
1 stick of celery, chopped
2 small red chillies (1 1/2 for soup; the rest de-seeded and thinly sliced for garnish)
1 cup of coriander (plus extra for garnish)
3 spring onions (for garnish)
freshly ground black pepper and sea salt flakes, to taste
a splash of milk
Method:
Pour the stock into a large saucepan and bring to the boil and turn it down to a simmer. Trim the chicken fillets of any remaining visible fat and then add them to the stock to poach for about 10 to 12 minutes. When poached remove the chicken, set aside to cool a little, and then chop the chicken roughly.
Meanwhile, in a fry pan sauté the onion, celery and chilli gently for about 10 minutes until the vegetables are soft and the onion is translucent. Also, steam the corn cobs in the microwave until the kernels are bright yellow and tender, remove, cool a little in cold water until cool enough to handle and then with a sharp knife cut off the kernels.
Add the corn kernels to the saucepan with the stock in it, the grated turnip, the sautéed vegetable mixture and the coriander. Let it simmer gently for a few minutes, add the chopped chicken back in and let it simmer for a minute more but not more than that or the chicken will overcook.
Take the soup off the heat and process in a food processor briefly but leave the texture so that its a little rustic. Add a little milk to get the consistency right. You could also use a stab mixer here as well. Season to taste, and then ladle into bowls. Top each bowl with coriander leaves, chopped spring onions and finely sliced chilli.
Serves 6.
4 cobs of corn
2 large skinless organic chicken breast fillets
1 litre of salt reduced vegetable stock
1 medium turnip, grated and the liquid squeezed out
1 small brown onion, chopped
1 stick of celery, chopped
2 small red chillies (1 1/2 for soup; the rest de-seeded and thinly sliced for garnish)
1 cup of coriander (plus extra for garnish)
3 spring onions (for garnish)
freshly ground black pepper and sea salt flakes, to taste
a splash of milk
Method:
Pour the stock into a large saucepan and bring to the boil and turn it down to a simmer. Trim the chicken fillets of any remaining visible fat and then add them to the stock to poach for about 10 to 12 minutes. When poached remove the chicken, set aside to cool a little, and then chop the chicken roughly.
Meanwhile, in a fry pan sauté the onion, celery and chilli gently for about 10 minutes until the vegetables are soft and the onion is translucent. Also, steam the corn cobs in the microwave until the kernels are bright yellow and tender, remove, cool a little in cold water until cool enough to handle and then with a sharp knife cut off the kernels.
Add the corn kernels to the saucepan with the stock in it, the grated turnip, the sautéed vegetable mixture and the coriander. Let it simmer gently for a few minutes, add the chopped chicken back in and let it simmer for a minute more but not more than that or the chicken will overcook.
Take the soup off the heat and process in a food processor briefly but leave the texture so that its a little rustic. Add a little milk to get the consistency right. You could also use a stab mixer here as well. Season to taste, and then ladle into bowls. Top each bowl with coriander leaves, chopped spring onions and finely sliced chilli.
Serves 6.
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