2 litres chicken stock
1 cup cold water
4 spring onions, sliced finely
1/4 cup thickened cream
420g creamed corn
2 cups cooked chicken, shredded (alternatively cut up raw chicken breasts and cook in the stock)
1/2 tsp dried thyme
salt and pepper
60g butter


Melt butter in pot or large saucepan and fry onions until translucent.

Gradually add stock and water, stirring constantly. Bring to boil.

Reduce heat to medium and add cream, thyme, creamed corn and chicken.

Simmer for 20 mins stirring occasionally. Season with salt and pepper.

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