CREAMY CORN AND CHICKEN CHOWDER

Preparation Method :

• Melt the butter in a large saucepan. Drop in the onion, red pepper and potatoes, fry over a moderate heat for about 5-7 minutes, stirring occasionally.
• Sprinkle in the flour and cook over a gentle heat, stirring constantly for a minute.
• Stir in the stock and bring to the boil, simmer to low flame, cover and cook for 10-12 minutes.
• Stir in the sweetcorn with chicken, milk, parsley, salt and pepper to taste, then replace the lid and simmer to low flame for 10 more minutes or until the vegetables are just tender.
• Taste and adjust the seasoning. Serve the chowder hot in warmed individual soup bowls, with of crusty bread.