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Before you jump to Jamie Olivers Smokin' Chicken Chowder recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Treats.

Eating healthy foods tends to make all the difference in the way you feel. We are likely to feel way less gross whenever we increase our daily allowance of nutritious foods and lower our consumption of unhealthy foods. A bit of pizza will not make you feel as healthy as consuming a fresh green salad. Choosing healthier food choices can be tough when it is snack time. Finding snack foods that help us feel better and enhance our levels of energy often involves lots of shopping and painstaking reading of labels. Here are some healthy snacks that you can use when you need a fast pick me up.

Whole grain snacks are an outstanding choice for a fast balanced snack. Starting your morning with a piece of whole grain toasted bread can give you that added boost you need to get going. When you require a fast snack food on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Deciding on whole grain foods is always much better than eating the processed grains we commonly obtain in our grocery stores.

You don’t have to look far to find a wide range of healthy snacks that can be easily prepared. Deciding to live a healthy lifestyle can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to jamie olivers smokin' chicken chowder recipe. To cook jamie olivers smokin' chicken chowder you need 9 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Jamie Olivers Smokin' Chicken Chowder:

1. Use left over chicken carcass, plus up to 200g left over cooked chicken
2. Take brown/cooking onion
3. Get carrots
4. Provide large potato
5. Prepare stick of celery
6. Prepare bunch flat leafed parsley
7. Provide rashers smoked streaky bacon
8. You need frozen sweetcorn
9. Provide or more single cream

Instructions to make Jamie Olivers Smokin' Chicken Chowder:

1. Strip all the meat you can from the carcass, shred and put aside. Place the carcass and any bones in a pot and use the end of a rolling pin to smash them up a little. Cover with water (approx 2 liters) and add a capfull of organic apple cider vineger. This leeches the calcium out of the bones. Bring to the boil and simmer for at least half an hour.
2. Meanwhile, peel the vege and cut into 1cm dice. I threw the peels into the stock along with the end of the celery you don't use and some of the celery leaves to give it more flavour and nutrients. I also added the magic dust from this site as it's an amazingly tasty seasoning. - - https://cookpad.com/us/recipes/345941-the-magic-dust
3. Finely slice the parsley stalks and the bacon. Fry bacon in pan over med heat until golden and crispy. Set aside, leaving pan on the heat. Add your vege and parsley stalks to pan of bacon fat and cook for approx 25 mins until soft, stirring regularly.
4. Pour the stock through a sieve into the vegie pan. Add the corn and leftover chicken, then bring to the boil and simmer for 5 minutes. Use a stick blender or processor to blitz a quarter or more of the soup until smooth. Return back to pan, leaving the rest chunky.
5. Remove from heat and add the cream and season to taste. Serve topped with crumbled bacon and parsley leaves. Delicious dunking my savoury muffins into this - - https://cookpad.com/us/recipes/353654-heidis-savoury-muffins

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