Creamy chicken and corn chowder

Itll be hard to stop at one bowl with this creamy chicken and corn chowder recipe.

Recipe «Creamy chicken and corn chowder» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 200g piece speck, rind removed, cut into batons, 2 coliban potatoes, peeled, finely chopped, 2 tbsp plain flour, 4 cups Massel chicken style liquid stock, 2 chicken breast fillets, cut into 2cm pieces , 2 cups frozen corn kernels, 4 green onions, trimmed, thinly sliced, 1/2 cup thin cream , Toasted sourdough bread, to serve.

Ingredients:

• 200g piece speck, rind removed, cut into batons 
• 2 coliban potatoes, peeled, finely chopped 
• 2 tbsp plain flour 
• 4 cups Massel chicken style liquid stock 
• 2 chicken breast fillets, cut into 2cm pieces 
• 2 cups frozen corn kernels 
• 4 green onions, trimmed, thinly sliced 
• 1/2 cup thin cream 
• Toasted sourdough bread, to serve 

Instructions

1. Heat a large saucepan over medium heat. Add the speck and cook, stirring, for 2 minutes or until lightly brown. Add the potato and flour and cook, stirring, for 1 minute or until well combined. Add the chicken stock and chicken. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until chicken and potato are tender.
2. Add the corn, half the green onions and cream and stir to combine. Cook for 2 minutes or until heated through. Ladle the soup evenly among serving bowls. Sprinkle with remaining green onions and serve immediately with toasted sourdough.