250grbonelessskinless chickenbreast, cut into small pieces
140grfrozen or canned sweetcorn
410grPuy lentils or green lentilsrinsed and drained
chopped chivesto serve (optional)
Instructions
1. Place the spring onions in a large pan with 6 tbsp of stock and seasoning. Cover and cook for 2-3 minutes until softened. Add the potatoes, the rest of the stock and the milk. Bring to the boil an simmer gently, partially covered, for 10 mins or until the potatoes are just tender. Ladle out about a quarter of the mixture into a blender and whizz until smooth. Stir back into the pan.
2. Add the chicken, sweetcorn and lentils to the pan and cook for 5-7 minutes more or until the chicken is cooked. Check the seasoning and serve in warm bowls, scattered with chopped chives (if using).
Obviously this is very easy to make into a vegetarian meal. I loved the little bits of chicken in the soup but it would be just as tasty without or maybe with some other veggies added in there. I would say great base soup for lots of different 'chowders' (always make me think of a baby shower...)