17
Heat a large non-stick frying pan and add
the bacon. Cook for a few minutes, then add
the chicken pieces and cook until browned all
over. Add the onion, celery and carrots and
cook until they begin to soften,
Transfer the mixture to the Slow Cooker
and pour in the stock. Stir in the drained
sweetcorn. Cover and cook for 7-8 hours on
LOW.
Thirty minutes before the end of cooking, mix
the cornflour paste with the crème fraîche and
stir into the chowder.
Season with salt and freshly ground black
pepper to taste and stir in the chopped
parsley.
Serves 4
Per serving 299 kcal/9.6g fat
• 4 rashers lean bacon,
chopped
• 4 boneless, skinless chicken
breasts, cut into even bite-
size pieces
• 1 onion, finely chopped
• 4 sticks celery, thinly sliced
• 2 carrots, thinly sliced
• 175g (6oz) can sweetcorn,
drained
• 900ml (1½ pints) chicken
stock
• 2 tablespoons cornflour
• 2 tablespoons half-fat crème
fraîche
• 1 tablespoon chopped fresh
parsley
• Salt and freshly ground black
pepper
Two key ingredients with flavours that complement each other perfectly. Serve with
baked sweet potatoes for a substantial family supper.
Chicken & sweetcorn chowder