Ingredients
15g butter
1 small onion, chopped
1 medium potato, peeled & diced into 1cm cubes
400g tin of sweetcorn, drained
650ml chicken stock
6 tbsp double cream
50g cooked chicken, shredded
1 tbsp parsley, chopped (optional)
1 small onion, chopped
1 medium potato, peeled & diced into 1cm cubes
400g tin of sweetcorn, drained
650ml chicken stock
6 tbsp double cream
50g cooked chicken, shredded
1 tbsp parsley, chopped (optional)
Method
- Melt the butter in a large saucepan and sauté the onion for 4 minutes, until soft.
- Add the potato, sweetcorn and stock, bring up to the boil and simmer until the potato is soft.
- Transfer half of the mixture to a jug and blend using a hand blender until smooth
- Return to the pan and stir in the double cream. Season to taste.
- Stir in the shredded chicken and sprinkle over the parsley if using.
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