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  • 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. Melt the butter in a large saucepan and sauté the shallot for 5 minutes, until soft.
  2. Add the potato, sweet corn and stock, bring up to a simmer and cook until the potato is soft.
  3. Blend half of this mixture until smooth, then return to the pan and stir in the double cream.
  4. Season to taste.
  5. Stir in the shredded chicken. Serve with a little chopped parsley (optional).
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