Quick Chicken, Sweet Potato and Corn Chowder

a) Meanwhile, halve the green pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm chunks.

b) Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

c) Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the pepper and onion. Season with salt and pepper.

d) Cook, stirring occasionally, until softened, 4-5 mins.

a) Once softened, add the Central American style spice mix, plain flour (see pantry for amount) and half the garlic to the pan. Cook, stirring, for 1 min. 

b) Pour in the veg stock paste and water for the soup (see pantry for amount). Stir in the chicken.

c) Bring to a boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

a) While the chowder simmers, finely chop the chives (use scissors if easier).

b) Halve the ciabatta and lay onto a baking tray, cut-side up.

c) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

d) Bake the bread on the top shelf of your oven until golden, 4-5 mins.

a) Meanwhile, drain the sweetcorn in a sieve.

b) Once the chowder has thickened, stir through the creme fraiche and the sweetcorn.

c) Bring back to the boil, then reduce the heat and simmer until piping hot, 1-2 mins. Add a splash of water if it's a little too thick.