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Chicken & Corn Chowder with Pita Crisps

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Ingredients

1 tbsp oil
125g streaky bacon rashers
1 large onion, finely chopped
500g potatoes, diced
1 x capsicum, chopped
½ tsp dried mixed herbs
1 pint milk
¾ pint water
250g-375g chicken, skinless, boneless, cooked
1 x tin sweetcorn, drained
150ml single cream
Salt and pepper
Parsley to garnish

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Chicken & Corn Chowder with Pita Crisps

  • Medium

Ingredients

Directions

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Steps

1
Done

In a pan, fry bacon in oil until crispy. Drain on paper towel and chop into small pieces.

2
Done

Add onion to the pan, fry over gentle heat for about 5 minutes until softened. Add the diced capsicum

3
Done

Add the potatoes, and mixed herbs. Stir to combine. Add in the milk, water and salt and pepper.

4
Done

Bring to the boil, then lower heat then simmer for about 20 mins or until the potatoes are soft when poked with a fork.

5
Done

Add the cooked chicken and tinned sweetcorn. Heat through for a few minutes, then lower the heat and add in the cream. Serve hot, with the bacon and chopped parsley scattered on top.

The Cafe

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