- 1 onion
- ½ swede
- A 200g bag of rainbow chard
- A 250g pack of diced chicken leg
- 1 chicken stock cube
- 6 tbsp sweetcorn
- 250ml skimmed milk
- A handful of flat leaf parsley, leaves only
- 2 tsp olive oil
- 600ml boiling water
- Sea salt and freshly ground pepper
- Pan with a lid
- Greaseproof paper
- Blender (optional)
- 1.
Peel and finely chop the onion. Halve the swede. Peel one half (see our tip for what to do with the rest). Finely chop the swede into small dice, around 1 cm across. Trim the dry ends off the chard. Rinse the leaves. Finely slice the stems and leaves.
- 2.
Warm 2 tsp oil in a pan over a medium heat. Add the chicken. Fry for 5 mins till the chicken is golden. Turn every so often till it’s evenly coloured. Lift the chicken out of the pan to a plate. Set aside.
- 3.
Add the onion, swede and chard stems to the pan. Season and add a splash of water. Cover the veg with greaseproof paper. Pop on the lid. Sweat the veg over a very low heat for 10 mins till they are soft.
- 4.
Remove the greaseproof paper and crumble in the stock cube. Pour in 600 ml boiling water. Return the chicken to the pan. Cover. Bring to the boil. Boil for 10 mins till the chicken is cooked through.
- 5.
Measure out 3 tbsp of the sweetcorn and add to the pan. Pour in 250 ml of the milk. Gently heat for 2-3 mins to warm through.
- 6.
Ladle half the soup into a blender. Blitz till smooth. Pour back into the pan. If you don’t have a blender, you can leave the whole soup chunky.
- 7.
Measure out another 3 tbsp of the sweetcorn and add to the pan. Add the chard leaves. Gently heat for 2-3 mins to warm everything through. Ladle the chowder into warm bowls. Top with parsley leaves to serve.
- 8.
Swede Sensation ^ Your leftover swede will keep for a few days in the fridge. Try boiling and mashing it, then using as a topping for shepherd or fish pies.