Chicken sweetcorn chowder
Ingredients
- 1.0 tbsp sunflower oil
- 1.0 onion, finely chopped
- 1.0 clove garlic, crushed
- 2.0 tsp fennel seeds, lightly crushed
- 2.0 tbsp plain flour
- 300.0 ml hot chicken stock made with half a chicken stock cube
- 400.0 ml British semi-skimmed milk
- 450.0 g floury potatoes cut into cubes
- 400.0 g tin sweetcorn in water, drained
- 300.0 g leftover roast chicken, shredded
- 28.0 g fresh flat-leaf parsley, washed, leaves picked and roughly chopped
- 4.0 white pittas, toasted, to serve
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