• 25 g (1 oz) butter or margarine
  • 1 large onion, chopped
  • 1 small red pepper, cored, deseeded and diced
  • 625 g (1¼ lb) potatoes, diced
  • 25 g (1 oz) plain flour
  • 750 ml (1¼ pints) chicken stock (see page 10)
  • 175 g (6 oz) canned or frozen sweetcorn
  • 250 g (8 oz) cooked chicken, chopped
  • 450 ml (¾ pint) milk
  • 3 tablespoons chopped parsley
  • salt and pepper
  • few red chillies, sliced, to garnish

Melt the butter or margarine in a large saucepan. Add the onion, red pepper and potatoes and fry over a moderate heat for 5 minutes, stirring from time to time.

Sprinkle in the flour and cook over a gentle heat for 1 minute. Gradually stir in the stock and bring to the boil, stirring. Lower the heat, cover the pan and cook for 10 minutes.

Stir in the sweetcorn, chicken and milk. Season to taste with salt and pepper, cover the pan and simmer gently for a further 10 minutes until the potatoes are just tender. Taste and adjust the seasoning if necessary. Serve the chowder garnished with the sliced chillies and parsley.

Like This? Try These
More on Food