Chicken and Corn Chowder

My three children love this soup. It's great to include this in a flask in your child's lunchbox when the weather gets cold. For a vegetarian option leave out the shredded chicken and use vegetable stock.


. 15g/1 tbs butter

. 1 large shallot (55g/2oz), finely chopped

. 1 medium potato (eg Desiree, c200g/7oz), peeled and diced into 1cm cubes

. 1 x 400g (or 2 x 198g) can Green Giant sweet corn, drained

. 650ml of chicken stock (vegetarians can use vegetable stock)

. 6 tbs double cream

. 50g / 2 oz shredded, cooked chicken

. 1 tbs chopped parsley (optional), to serve


. Melt the butter in a large saucepan and sauté the shallot for 5 minutes, until soft.

. Add the potato, Green Giant 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 scattered over (optional).

Serves: 4

Cooking time: 20mins

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