Chunky chicken and sweetcorn chowder
Ingredients
- 1½ tsp olive or rapeseed oil
- 1 small onion chopped
- 1 stick celery chopped
- ½ green pepper deseeded and diced
- 1 potato (about 175g/6oz) washed (peel left on) and chopped
- 85g (3oz) button mushrooms sliced
- 300ml (½ pint) homemade or low salt vegetable stock
- Freshly ground black pepper to taste
- 150ml (¼ pint) semi-skimmed milk
- 85g (3oz) cooked skinless boneless chicken breast chopped
- 85g (3oz) canned (no salt) sweetcorn kernels (drained weight) drained
- 1–2 tbsp chopped fresh parsley
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