250g skinless chicken breast fillets, cut into 1 cm pieces
3 rashers middle bacon, chopped
2 x 410g cans Wattie's Cream Style Corn
2 cups salt-reduced chicken stock
300g potatoes peeled and cut into 1 cm cubes
Sprig of fresh thyme or 1 tsp dried
¼ cup cream or milk (optional)
Handful of fresh parsley leaves, chopped
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Cream Style Corn has been a Kiwi favourite for generations. Wattie's uses only the finest Hawke's Bay corn for a cream style corn that is full of goodness, flavour and taste.
Melt butter in a large saucepan. Add the onion and sauté over medium heat until softened. Add the chicken and bacon and continue cooking until the meats colour.
Add the Wattie's Cream Style Corn, chicken stock, potatoes and thyme. Stir while bringing to the boil. Reduce the heat to low, cover and simmer for 25 minutes or until the chicken is cooked and potatoes are tender. Stir in the cream or milk if using and add the chopped parsley before serving with crusty bread.
The soup will thicken on standing. Add extra stock if necessary.
Swap It Out
Replace bacon with 100g of chopped chorizo if wished.
What do I need?
15 g butter
1 small onion, chopped
250 g skinless chicken breast fillets, cut into 1 cm pieces