Name: Chicken and corn chowder
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon grated fresh ginger; 2 400ml cans coconut milk; 2 chicken stock cubes; 2 cup water, plus 1/4 cup extra; 2 potatoes, peeled, chopped; 400 gram chicken breast fillets, thinly sliced; 125 gram baby corn, halved lengthwise; 2 tablespoon cornflour; 2 tablespoon lemon or lime juice; 1/3 cup coriander leaves; 1 fresh long red chilli, sliced

Chicken and corn chowder

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

1 tablespoon grated fresh ginger

2 400ml cans coconut milk

2 chicken stock cubes

2 cup water, plus 1/4 cup extra

2 potatoes, peeled, chopped

400 gram chicken breast fillets, thinly sliced

125 gram baby corn, halved lengthwise

2 tablespoon cornflour

2 tablespoon lemon or lime juice

1/3 cup coriander leaves

1 fresh long red chilli, sliced

Method

1.In a saucepan, place ginger, coconut milk, crumbled stock cubes and water over moderately high heat. Bring to a simmer. Add potato; cook 5 minutes or until almost tender. Add chicken and corn; cook, covered, for 5 minutes or until chicken is cooked.

2.Combine cornflour and extra water in a jug. Add to soup; cook and stir until mixture boils and thickens slightly.

3.Remove pan from heat. Stir in juice. Serve topped with coriander and chilli.

To prevent the chowder curdling while adding the juice, remove pan from stove. 600g chopped firm white fish fillets can be used instead of chicken.
Note

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