This is one of my go to fridge clearance recipes. I always keep a tin of Creamed Sweetcorn in the cupboard for such an occasion. I’m sure I will horrify someone by playing so fast and loose with what I call a chowder. To me, as long as it is chunky, involves a high ratio of sweetcorn, includes some kind of potato product and is of the creamy variety, its a chowder. Some sort of ham/bacon is fairly essential but I can go without (I’d rather not tho!)
The quantities given are what I used on this particular occasion – they are by means to be stuck with rigidly – your pepper is 150g – throw it in, your potatoes are 185g – throw it in.
Feel free to substitute the ingredients for what you have. Almost any veg will work from root veg to peppers to cabbages, etc. Meats can also be substituted – I made a ham chowder fairly recently using the stock from boiling the ham as the soup base and some of the ham joint chopped up and thrown in. If I’m aiming for lower cal, I’ll use turkey steaks and skimmed milk or for a more decadent version chicken thighs and double cream. I’ve also missed out the potato and used potato gnocchi for a different texture. You can also use ready cooked meat, adding it toward the end of cooking – a great way to use up leftover roast chicken.
The point is to use up what you have and invariably you’ll make a big batch – it freezes super easily and reheats really well.
Makes 4 Portions
150g Bacon (ideally with fat)
1 Tbsp Olive Oil
160g Butternut Squash
100g Red Pepper
1 ltr Boiling Water
2 Tbsp Chicken Stock Concentrate
1 Tin Cream-style Sweetcorn
250g Turkey Breast
70g Green Beans
150g Frozen Sweetcorn
3 Tbsp Cornflour
300ml Skimmed Milk
Sea Salt Flakes
Dice 150g Bacon and start frying gently on a medium heat in a good sized stockpot with 1 Tbsp Olive Oil.
Meanwhile, peel 160g Butternut Squash and 250g Potato and chop into cm chucks along with 125g Onion and 100g Red Pepper. Once the bacon is vaguely cooked, add the chopped veg into the pan along with a pinch of Sea Salt Flakes.
Move everything around the pan to heat up and start cooking the veg. Boil a kettle in the meantime.
Add 1 ltr Boiling Water, 2 Tbsp Chicken Stock Concentrate and 1 Tin Cream-style Sweetcorn to the pan. Give it a stir, bring it to a simmer and pop on the lid. Leave for 10 minutes. You can give it a quick stir every now and again if you like to make sure nothing is sticking to the bottom of the pan.
Whilst the veg is cooking, cut 250g Turkey Breast and 70g Green Beans into small pieces.
Add to the pot along with 150g Frozen Sweetcorn. Leave to simmer for another 10 minutes.
Make a slurry with 3 tbsp Cornflour and a little cold water. Stir the slurry into the soup with 300ml Skimmed Milk.
Stir over the heat until slightly thickened. Season to your preference with Sea Salt Flakes and serve.
Once cool, I portioned the soup into 4 sandwich bags, removed any remaining air and sealed them. I laid them flat in the freezer ready for easy defrosting and reheating at the office for lunches.