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Chicken, Chilli and Sweet Potato Chowder with Camp Coffee

Chicken, Chilli and Sweet Potato Chowder with Camp Coffee

This rich dish is best served with croutons.

Serves: 4

Level: easy

Prep Time: 20 minutes
Cook Time: 30-35 minutes


  • 1 tbsp oil
  • 1 onion, chopped
  • 1 tsp Schwartz Garlic Granules
  • 1/2 tsp Schwartz Chilli Flakes
  • 300g sweet potatoes, finely chopped
  • 250g frozen sweetcorn kernels
  • 250g cooked chicken thighs, chopped
  • 1 red pepper, roasted, skinned and diced
  • 500ml chicken stock
  • 500ml skimmed milk
  • 2 tsp Camp Coffee


  1. 1. Heat the oil in a pan and cook the onion with the Schwartz Garlic Granules and Schwartz Chilli Flakes for 4-5 minutes.
  2. 2. Add the sweet potatoes, and the chicken stock and bring to the boil, reduce to a simmer and cook the sweet potatoes for 10 to 15 minutes or until tender.
  3. 3. Add the chicken, sweetcorn, red pepper, skimmed milk and the Camp Coffee and simmer for 5 minutes.
  4. 4. Remove from the pan, place in the blender and blend for 20 seconds or until the chowder is a rough texture.
  5. 5. Return to the pan and bring to a simmer and then serve.
  6. 6. NB: if you reserve 1/4 of the chicken and red pepper, you can heat separately and use to garnish your chowder in the bowl.

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