Chicken Chowder

This recipe has so many variations that it is a brilliant and easy way to rustle up a quick and tasty supper for the family, because you'll always have something in the larder or the fridge that you can chuck in! It is wonderfully comforting on chilly evenings and the little ones love it...

The basic recipe for four hungry people is as follows:

Butter
A dash of olive oil
1 onion, finely chopped
1/3 cup rice
2 large potatoes, peeled and diced
2 chicken breasts, skin removed and meat diced
1/2 cup frozen or tinned sweetcorn
Handful of flour
Chicken stock, about 2 pints
Single cream or creme fraiche

You will notice that I haven't given any quantities for some of the ingredients - don't be afraid, this dish is really done by 'eye' and you can't actually go wrong.

Start by cooking the onion gently in a good tablespoon of butter with a very small dash of olive oil which will stop the butter burning. You don't want to brown the onions, so go slowly on a medium heat, keep stirring and add the diced chicken after about five minutes. It doesn't have to be breast meat - (in fact, you can even use the equivalent amount of cooked chicken, but if so don't put it in yet!)

When the chicken has coloured slightly, but not browned, add the rice and keep stirring so each grain is covered in the buttery juices. You may need to add another tablespoon of butter - that's fine. Let it all cook for a further minute, stirring all the while, and then chuck in a handful of flour. It needs another minute and you must keep stirring so the bottom doesn't catch.

Then add the chicken stock slowly - keep stirring! - and it will thicken nicely. The amount is up to you, but I think a pint is about right for now. Then add the diced potatoes, stick the lid on, and go and do something else for 20-25 minutes. You will have to stir it occasionally to stop it sticking, and you will need to add more stock as the rice swells, but you should end up with a marvellous thick velvety soup.

When the rice and potatoes are cooked, add the sweetcorn, If you are using cooked chicken - now is the time to throw that in too. Also add some cream or creme fraiche to taste and heat it all through until piping hot. Obviously season well, and serve in wide flat bowls with a scattering of parsley on top. It needs hot crusty bread and should be eaten while wearing sheepskin slippers for greatest effect...


There are loads of variations on this theme - try adding different fresh herbs (sage or thyme work really well); crumbled crispy bacon; cheddar cheese; celery or carrots; substitute the chicken for ham or smoked sausage or crab; add curry powder when sauteeing the onions; add white wine or milk to the stock; use less stock to make a thicker dish that you can serve with mashed potatoes... the world is your chowder.