Chunky chicken and sweetcorn soup

Shared by Miso

This creamy soup is easy to make and utterly delicious!

Nutrition

• spread
  15 g
• onion
  1 onion
• potato
  250 g
• vegetable stock
  600 ml
• sweetcorn
  100 g
• chicken
  100 g
• milk
  300 ml
• cornflour
  2 tablespoons
• water
  2 tablespoons
• parsley
  2 tablespoons
• black pepper
  1 pinch
• wholemeal roll
  4 rolls

Instructions

1. 1

   Melt the spread in a large saucepan and gently cook the onion for 2 to 3 minutes, until starting to soften.

2. 2

   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.

3. 3

   Add the sweetcorn (drained if tinned), milk and chicken, and cook gently for 3 or 4 minutes, stirring often.

4. 4

   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.