15 g butter<br />
1 large shallot<br />
1 medium potato, peeled & diced into 1cm cubes<br />
2 x 198 g cans of sweetcorn, drained<br />
650 ml chicken stock<br />
6 tbsp double cream<br />
50 g shredded cooked chicken<br />
1 tbsp chopped parsley to serve<ol>
<li>Melt the butter in a large saucepan and sauté the shallot for 5 minutes, until soft.</li>
<li>Add the potato, sweet corn and stock, bring up to a simmer and cook until the potato is soft.</li>
<li>Blend half of this mixture until smooth, then return to the pan and stir in the double cream.</li>
<li>Season to taste.</li>
<li>Stir in the shredded chicken. Serve with a little chopped parsley (optional).</li>
</ol>
Chicken & Corn Chowder
Soup is a great lunchbox item to warm up tums during the colder months. Just pour it in a flask & away you go.
