On a chilly winter’s day what can be nicer than a bowl of hearty homemade soup? And what’s even better is that it can be made and served in half an hour!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
15 g butter
1 small leek, sliced and washed
400 g golden kumara, peeled and diced
2 x 420 g cans Wattie’s Condensed Creamy Chicken Soup
½ x 750 g bag Wattie’s frozen Chuckwagon Corn Mix
190 g smoked chicken breast, skin removed and diced
1 cup milk
Add To Shopping List
How do I make it ?
Melt the butter in a large saucepan. Add the sliced leek and cook gently until softened, but not browned.
Add diced kumara. Pour over 2 cans of Wattie’s Condensed Creamy Chicken Soup and add 1 can of water. Stir. Bring to the boil. Reduce heat and cover. Simmer for 10 minutes.
Add Wattie’s frozen Chuckwagon Corn Mix, chicken and milk. Continue cooking for a further 5-10 minutes until chicken is heated through and vegetables are crisp and tender. Season with freshly ground black pepper. Serve with crusty bread.
Kraft Kitchen Tips!
Placing a lid on the saucepan when softening the leeks will speed up the process. It is important to remove the lid once they start to soften, otherwise they tend to go mushy.