I grew up in a family where soup was one of the most loved and anticipated meals on the menu. My dad often joked that you could wake my oupa (grandfather) at 4am and asked him if he fancied soup and he would always say yes. This is probably because one of my grandmother’s specialities was bruine boenen soep, an incredibly filling Dutch bean soup she learned to make when my grandparents were living in Amsterdam. So when I spotted this chowder recipe in my new Save With Jamie recipe book, I had to try it out. I have made some adaptations though. Where Jamie makes his own chicken stock from scratch, I have to admit that I am a bit of a wuss and although I love saying the word carcass, I don’t much like smashing one up. If you do feel like skimming the scum off a pot of boiling chicken bones though, please don’t let me stop you. It probably would add to the flavour.
Chicken and sweet corn chowder
200g leftover cooked chicken (from roast or similar), shredded
1 large potato
1/2 bunch fresh parsley
2l of chicken stock
4 rashers of smoked streaky bacon
500g frozen sweet corn150m single cream
1 handful of cream crackers
Peel the onion and slice the onion. Peel the potatoes and carrots and cut into 1cm blocks. Finely chop the stalks of the parsley.
Fry the bacon in a large frying pan over a medium heat until crispy. Remove from the pan and set aside to to drain on a piece of kitchen paper. Return the pan to the heat and add the onions, potatoes, carrots and parsley and cook gently for 25 minutes, or until soft, stirring regularly.
Transfer the veg to a large pot and add the stock, chicken and corn. Bring to the boil and simmer for five minutes. Pour half the soup into a blender or food processor and blend until fairly smooth. Transfer back to the pot, add the cream and season to taste. Serve topped with the crumbled bacon and a couple of bits of crushed cream cracker.
Serves 4 – 6