Chicken, Leek and Sweetcorn Chowder with Bacon Bits
By OcadoLife
Published on 16 September 2024
Cosy up with a hearty bowl of Chicken, Leek and Sweetcorn Chowder with Bacon Bits. Satisfyingly silky and with 2 of your 5 a day, this speedy dish from OcadoLife recipe editor Lauren Hoffman is comfort food at its finest. A great one-pan midweek meal, it feels extra special with the swirl of cream, while the bacon crisps deliver a moreish salty crunch – but leave them out if you prefer. Serve with crusty bread for dunking and mopping up every last morsel.
Time and servings
20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 0.5 tbsp olive oil
- 150g frozen soffritto mix
- 2 leeks, sliced
- 2 maris piper potatoes, diced
- 1 (326g) tin sweetcorn, drained
- 300ml chicken stock
- 250ml whole milk
- 2 roast chicken fillets (skin removed), shredded
- 4 drizzles single cream
- 25g pancetta crisps
- 4 generous pinches chopped chives
- 4 pieces crusty bread, to serve (optional)
Method
Step 1
Heat the oil in a medium saucepan over medium heat. Add the soffritto, leeks, potatoes and sweetcorn; cook and stir for 3-5 mins.Step 2
Pour in the chicken stock and milk; simmer gently for 10 mins or until the potatoes are soft. Remove from the heat and blitz half with a stick blender to thicken.Step 3
Return to the hob and stir in the shredded chicken to warm through; season.Step 4
Ladle into bowls; add swirls of single cream, crumble over some pancetta crisps and scatter with chives. Serve with crusty bread, if you like.