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+ servings

Chicken Chowder

  • Prep Time
    10 MINS
  • Cook Time
    40 MINS
  • KCals 255
  • Carbs 32G
6 Servings


  • 340 g diced chicken breast
  • 2 bacon medallions diced
  • 1 medium onion peeled and chopped
  • 4 medium potatoes (approx. 175g each) peeled and cut into 2cm chunks
  • 1 medium leek trimmed and chopped
  • 2 sticks celery chopped
  • 1 chicken stock cube made up with 500ml / 2 cups boiling water
  • 500 ml skimmed milk
  • 198 g tin of sweetcorn drained
  • 1 bay leaf
  • 50 g low fat cream cheese
  • salt and black pepper to taste
  • low calorie cooking spray
  • a few chives chopped to garnish


  1. Spray a large saucepan with low calorie cooking spray and place over a medium heat. Add the onion and cook for 5 minutes.

  2. Add the chicken and bacon and cook for 4-5 minutes to seal on all sides.

  3. Add the potatoes, leek, celery, chicken stock, milk, sweetcorn and bay leaf. Season to taste with salt and black pepper.

  4. Cover and simmer over a low heat for about 30 minutes until the potatoes are soft but remain chunky.

  5. Remove from the heat and stir in the cream cheese until completely dissolved. Season with salt and pepper.

  6. Sprinkle with chopped chives and serve with some crusty bread of your choice.