Chicken, Corn, and Spring Onion Chowder

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Dice the bacon, add it to a cold pot, and begin heating it; when it starts to sizzle, add the oil.

Step 2

Clean and dice the chicken breast fillets, then add them to the bacon.

Step 3

Once the meat is browned, slice the spring onions into rings; set aside a handful of the greens, then add the rest to the pan and continue sautéing over medium heat.

Step 4

Season with salt and pepper, add the crushed garlic cloves, and pour in the broth.

Step 5

Add the drained canned sweet corn, then cook for 5–8 minutes.

Step 6

Once it comes to a boil, reduce the heat to low, scoop out two ladlefuls into a bowl, pour in the heavy cream, sprinkle in the flour, and stir until smooth.

Step 7

Pour this into the base, stir to combine, squeeze in the juice of half a lemon, add the cayenne pepper, and simmer for 3–4 minutes.

Step 8

The mixture should have a thick, stew-like consistency.

Step 9

When serving, top with the reserved green parts of the spring onions and thinly sliced chili peppers.