Chicken & Sweet Corn Chowder
4 - 6
Serves:Ingredients
2 tbsp butter
300g Tegel Lean & Lite Skinless Breast Fillets, chopped finely
1 large onion, chopped
2 cups chicken stock
2 medium potatoes, chopped
1 410g can whole kernel sweet corn, drained
2 tbsp cornflour
2 cups milk
Salt and freshly ground black pepper
2 tbsp chopped parsley
300g Tegel Lean & Lite Skinless Breast Fillets, chopped finely
1 large onion, chopped
2 cups chicken stock
2 medium potatoes, chopped
1 410g can whole kernel sweet corn, drained
2 tbsp cornflour
2 cups milk
Salt and freshly ground black pepper
2 tbsp chopped parsley
Method
Heat the butter in a large saucepan. Add the chicken and cook over medium heat until it is golden. Remove from the pan and set aside.
Add the onion to the saucepan and cook for 3 to 4 minutes. Add the chicken stock and potatoes, cover and simmer for 15 minutes.
Mix the cornflour with a small amount of the milk, then stir in the remaining milk. Add to the soup mixture with the sweet corn and chicken. Reheat, stirring constantly, until the soup thickens. Season with salt and pepper and stir in the parsley. Add a little more milk if it is too thick.
Serve immediately.
