Chicken & Corn Chowder

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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. Melt the butter in a large saucepan and sauté the onion for 4 minutes, until soft.
  2. Add the potato, sweetcorn and stock, bring up to the boil and simmer until the potato is soft.
  3. Transfer half of the mixture to a jug and blend using a hand blender until smooth
  4. Return to the  pan and stir in the double cream. Season to taste.
  5. Stir in the shredded chicken and sprinkle over the parsley if using.

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