Creamy chicken, corn and pancetta soup

Cooking Meat Creamy chicken, corn and pancetta soup

Thick and creamy, this hearty chowder is packed with tasty bits to munch on.

Lables: Fish free Gluten free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat the butter in a large stockpot over medium heat. Add the leek, pancetta and garlic and stir for 5 minutes or until soft. Add the white wine and stir for 3-5 minutes or until the liquid has evaporated.
  2. Add chicken broth. Increase heat to medium-high and bring to the boil. Add the potato and simmer for 10 minutes or until just tender. Add the corn kernels and cook for a further 5 minutes or until just tender. Add cream and reserved chicken meat. Stir for 5 minutes or until heated through. Stir in parsley and season.

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20g butter
1 leek, finely chopped
150g Primo Gourmet Selection Pancetta, finely chopped
2 garlic cloves, crushed
125ml white wine
2L chicken broth, chicken meat reserved
500g Cream Delight potatoes, peeled, cut into 2cm pieces
2 large corn cobs, kernels removed
375ml thickened cream
1/4 cup chopped fresh continental parsley

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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