Chowders are a hearty soup that can be a meal in itself.
Prep time:10 mins
Cook time:30 mins
- 2 teaspoons oil
- 1 leek, sliced
- 2 rashers bacon, chopped
- 2 potatoes, cut into small dice
- 1 tablespoon plain flour
- 4 cups boiling chicken stock
- 420g can Edgell Corn Kernels, drained
- ¼ cup cream
- 2 tablespoons chopped fresh parsley
Heat oil in a large saucepan and add leek, bacon, potatoes and cook for 3-4 minutes. Add plain flour and cook for a further 1 minute, stirring continually.
Stir in chicken stock and drained Edgell Corn Kernels. Cover and simmer for 20-25 minutes.
Stir in cream and season to taste. Sprinkle with chopped parsley and serve.
If leek is not available replace with 1 cup frozen Birds Eye Chopped Onions.