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Chicken Leek Sweetcorn Chowder Bacon Bits

Chicken, Leek and Sweetcorn Chowder with Bacon Bits

By OcadoLifePublished on 16 September 2024Cosy 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.
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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.