Malted walnut seed loaf
Top up on essential fatty acids, calcium and iron with this healthy and delicious bread
Chicken, lentil & sweetcorn chowder
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 spring onionstrimmed and thinly sliced
- 850ml chicken stock
- 250g potatoesdiced
- 300ml skimmed milk
- 250g skinless, boneless chickenbreast, cut into small pieces
- 140g frozen or canned sweetcorn
- 410g can Puy lentilsor green lentils, rinsed and drained
- chopped chivesto serve (optional)
Nutrition: per serving
- kcal252
- fat2g
- saturates1g
- carbs29g
- sugars5g
- fibre6g
- protein31g
- salt0.75glow
Method
step 1
Place the spring onions in a large pan with 6 tbsp stock and seasoning. Cover and cook for 2-3 mins until softened. Add the potatoes, the rest of the stock and the milk. Bring to the boil and simmer gently, partially covered, for 10 mins or until the potatoes are just tender. Ladle out about a quarter of the mixture into a blender and whizz until smooth. Stir back into the pan.
step 2
Add the chicken, sweetcorn and lentils to the pan and cook for 5-7 mins more or until the chicken is cooked. Check the seasoning and serve in warm bowls, scattered with chopped chives (if using).
