A creamy soup made with chopped cooked chicken, onion, sweetcorn, stock and chopped fresh parsley. It’s utterly delicious!
- 15g margarine
- 1 onion, finely chopped
- 250g potatoes, peeled and chopped into small chunks
- 600ml (1 pint) chicken stock
- 100g canned or frozen sweetcorn
- 100g cooked chicken, chopped
- 300ml (½ pint) semi-skimmed milk
- 2tbsp cornflour, blended with 2tbsp cold water
- Ground black pepper
- 2tbsp chopped fresh parsley (optional)
Melt the margarine in a large saucepan and gently cook the onion for 2-3 mins, until softened. Add the potatoes and stock.
Bring up to the boil, then reduce the heat and simmer, partially covered, for 15-20 mins, or until the potatoes are tender.
Add the sweetcorn, chicken and milk and cook gently for 3-4 mins, stirring often.
Stir the blended cornflour and add it to the soup, stirring until thickened. Add the parsley (if using) and cook for another few moments. Season with ground black pepper, then serve.
Top tip for making Chicken and sweetcorn soup
You could use chopped cooked turkey or cooked peeled prawns (thawed if frozen) instead of chicken. Use a leek instead of the onion, and frozen peas instead of sweetcorn.