This week’s tasty recipe was a firm favourite at a recent cookery demonstration for the ladies of 1st Larne PW. They loved the warm, and slightly sweet flavour from the crushed fennel seeds and the fresh fennel used in the recipe, and appreciated its health benefits.
Chicken and Sweetcorn chowder (serves 4)
1tbsp sunflower oil
1 onion, finely chopped
1 clove of garlic, crushed
2tsp crushed fennel seeds
2tbsp basics plain flour
300ml hot chicken stock
400ml semi skimmed milk
450g floury potato, cut into 1.5cm cubes
1 x 325g tin sweetcorn
300g cooked chicken, shredded
28g pack flat leaf parsley by Sainsbury’s, roughly chopped
1 x 300g bake at home white baguettes, basics
1. Heat oil in a large saucepan, add onions and cook for five mins until golden, add garlic and fennel seeds and cook for a further minute.
2. Add flour and mix well, then gradually add the stock, a splash at a time, mixing well before adding more. Once added pour in the milk, potato and sweetcorn. Bring to the boil, then reduce to a simmer. Season well and cook for 15 mins until potatoes are tender, add chicken and half the parsley and warm through for a few minutes.
3. Serve scattered with remaining parsley and serve with warm crusty bread.
Cooks Tip: Try adding 1 sliced fresh fennel and cook with