Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1/4 cup plain flour
- 2 rasher bacon, chopped
- 2 potatoes, peeled, diced
- 2 stick celery, chopped
- 2 leeks, white part only, chopped
- 1 cup chicken bone stock (see recipe)
- 2 corn cobs, kernels removed
- 3 1/2 cup reduced-fat milk
- 2tablespoons olive oil
- 2tablespoons chives, chopped (to garnish)
- 1 1/2 cup chicken, cooked, shredded
Nutrition per serving
2080kJ / 498Cal
2080 Kilojoules or 498 Calories
24% of daily energy intake*
Protein
33.8grams
Fat
16.8grams
Carbs
58.0grams
Sugars
16.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Heat oil in a large saucepan. Add leek, celery and bacon. Cook over medium heat for 10 minutes or until leek softens. Stir in flour and cook for 1 minute.
Step 2 of 2
Gradually pour in stock, stirring until smooth. Add milk and potato and simmer for 10 minutes. Add corn kernels and cook for a further 5 minutes. Add chicken and cook for 3 minutes or until heated through. Serve soup topped with chives and drizzled with extra oil.
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