Ingredients
4 tablespoons butter
1 small onion (diced)
¼ green or red pepper (diced)
2 chicken fillets (cubed)
1 finely grated carrot
1 tsp garlic and ginger
1 veg stock block
1 tablespoon chicken spice
¼ teaspoon black pepper
1 cup frozen corn
1 tin cream style corn
¾ cup water
1 litre milk
2 packets cream of
chicken soup mixed with
500ml water
1 teaspoon parsley
Method
In a large pot, over a medium heat, braise the onion in butter.
Once it’s golden brown, add in the pepper and chicken and braise until golden brown.
Add in the carrot, frozen corn, garlic and ginger and spices.
Add in the stock and water and simmer for 5 minutes.
Add in the cream style corn, soup powder mix and milk.
Reduce the heat and stir continuously until the soup thickens and begins to boil.
Once boiling simmer for 5 minutes.