Chicken and Sweetcorn Chowder

Instructions

1. 1

   Peel the potato and cut into small, even 1 cm cubes. Finely chop the onion. Measure 340 g frozen corn and keep frozen until needed. Dice the chicken breast into bite-size pieces and keep refrigerated until needed. All microwave timings below use a 1000-watt baseline.

2. 2

   Put the onion and butter in a deep 4-liter microwave-safe casserole with a vented microwave-safe lid. Cover and microwave at 100% power for 3 minutes, stirring after 90 seconds.

3. 3

   Add the potato, chicken breast, chicken stock, thyme and pepper. Stir and cover with the vented lid. Microwave at 100% power for 8 minutes, then stir thoroughly and rotate the casserole a quarter-turn. Microwave at 100% power for another 6 minutes. The potato should be easily pierced with a fork; if necessary, continue at 100% power in 2-minute intervals until tender.

4. 4

   In a small bowl, whisk the cornstarch with 100 ml of the cold milk until completely smooth. Stir this mixture into the potatoes, followed by the remaining 500 ml milk and frozen corn.

5. 5

   Cover with the vented lid and microwave at 70% power in four 3-minute intervals, stirring thoroughly from the bottom and rotating the casserole a quarter-turn after every interval. The chowder should be gently bubbling and slightly thickened. Check several places, including chicken pieces, with a food thermometer: everything must reach at least 165°F/74°C. If necessary, continue at 70% power in 1-minute intervals, stirring and checking after each.

6. 6

   Let the chowder stand covered for 3 minutes. Carefully open the lid away from your face, stir well and divide between four bowls.