Chicken & Black Bean Chowder

Serves: 3

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

​

Ingredients

• 1/4 Bunch Fresh Coriander (8g), Stalks Finely Sliced, Leaves Set Aside

• Olive Oil

• 1 Onion Finely Chopped

• 1 Cloves Garlic Minced

• 1 Stick Celery Finely Sliced

• 1 Cooked Chicken Breast Shredded

• 1/2 Teaspoon Ground Cumin

• 1 Pinch Cayenne Pepper

• 200g Tin Black Beans

• 400ml Good Chicken stock

• 1 Cup Frozen Sweetcorn

• 1 Bay Leaf

• 40ml Single Cream

• 1 Lemon Cut into Wedges

​​

Directions​

1. Place a large saucepan over a medium low heat and pour in a good lug of oil. Add the onion, garlic, celery and coriander stalks, then sauté for about 10 minutes, or until the veg is softened but not coloured.

2. Add the cumin and cayenne to the pan and fry for a further minute. Stir in the black beans, along with their liquid, and the chicken stock.

3. Add the sweetcorn, along with the bay leaf. Gently bring it all to the boil, then reduce the heat to low and let it simmer for 15 minutes.

4. If you prefer your chowder to be on the smooth side, you could blitz it just a little with a stick blender, otherwise just leave it nice and chunky.

5. Add the chicken to the pan with the cream. Season with sea salt and black pepper to taste, then return to the hob for a further 10 minutes.

6. Serve topped with reserved coriander leaves and wedges of lemon for squeezing over.

​​

​

CREDIT: jamieoliver.com