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Ingredients
15 g butter
1 large shallot
1 medium potato, peeled & diced into 1cm cubes
2 x 198 g cans of sweetcorn, drained
650 ml chicken stock
6 tbsp double cream
50 g shredded cooked chicken
1 tbsp chopped parsley to serve
1 large shallot
1 medium potato, peeled & diced into 1cm cubes
2 x 198 g cans of sweetcorn, drained
650 ml chicken stock
6 tbsp double cream
50 g shredded cooked chicken
1 tbsp chopped parsley to serve
Method
- Melt the butter in a large saucepan and sauté the shallot for 5 minutes, until soft.
- Add the potato, sweet corn and stock, bring up to a simmer and cook until the potato is soft.
- Blend half of this mixture until smooth, then return to the pan and stir in the double cream.
- Season to taste.
- Stir in the shredded chicken. Serve with a little chopped parsley (optional).
