Chicken Chowder


170g FAGE Total

1 tbsp sunflower oil

600g baby new potatoes

150g baby carrots, halved

1 leek, sliced

1 bay leaf

2 tbsp plain flour, gluten free is fine

500ml hot chicken stock

350g cooked chicken, skin removed, shredded

410g can creamed corn

300g broad beans, defrosted if frozen (remove the skins if you like)

1-2 tbsp Dijon mustard

25g bunch flat leaf parsley, chopped

  1. Heat the oil in a large saucepan. Add potatoes, carrots, leeks and bay leaf and cook, stirring for 5 minutes until the leeks have softened. Add the flour and cook, stirring for 2 minutes. Gradually add the stock, a splash at a time until all has been added. Cover with a lid and simmer for 15 minutes until the vegetables are almost tender.
  2. Add the chicken, creamed corn and beans, cover and simmer for 5 minutes. Remove from the heat and stir in the mustard, parsley and yoghurt.