Chunky chicken and sweetcorn soup recipe
This creamy soup is easy to make and utterly delicious!
Prep: 15 mins
Cook: 25 mins
Serves 4
Ingredients
- 15g lower-fat spread
- 1 small onion, finely chopped
- 250g potatoes, scrubbed and chopped into small chunks
- 600ml reduced-salt vegetable stock
- 100g sweetcorn (fresh or tinned)
- 100g cooked chicken, chopped
- 300ml semi-skimmed milk
- 2 tablespoons cornflour, mixed with 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped
- 1 pinch ground black pepper
To serve
- 4 wholemeal rolls (optional)
Method
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Melt the spread in a large saucepan and gently cook the onion for 2 to 3 minutes, until starting to soften.
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Add the potatoes and stock. Bring to the boil, then turn down the heat and simmer, part-covered, for about 20 minutes, or until the potatoes are tender.
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Add the sweetcorn (drained if tinned), milk and chicken, and cook gently for 3 or 4 minutes, stirring often.
Information:To ring the changes, next time use a leek instead of the onion, and frozen peas instead of sweetcorn. You could also try chopped cooked turkey instead of chicken – or if you like seafood, cooked peeled prawns (defrosted if frozen).
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Add the cornflour mixture and stir until thickened. Add the parsley (if using) and cook for another few moments. Ladle into bowls and serve with the rolls, if having.
