Turkey and Sweetcorn Chowder

For 2 servings

• olive oil1 tbsp
• onion, chopped1/2
• potato, peeled and diced1
• turkey breast steak, diced1
• chicken stock400 ml
• sweetcorn (tinned or frozen)150 g
• milk100 ml
• Salt and pepper, to taste
• Fresh parsley, chopped, to serve

1. 1

   Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5 to 6 minutes until softened.

2. 2

   Add the potato and diced turkey. Cook for 3 to 4 minutes, stirring occasionally, until the turkey is lightly browned on the outside.

3. 3

   Pour in the chicken stock and bring to a simmer. Cook for 12 to 15 minutes, until the potato is tender and the turkey is cooked through with no pink remaining.

4. 4

   Stir in the sweetcorn and milk. Simmer for a further 5 minutes.

5. 5

   For a thicker chowder, roughly mash some of the potato and sweetcorn against the side of the pan with a fork, this thickens the soup naturally.

6. 6

   Season with salt and pepper, and scatter with fresh parsley before serving.