Creamy chicken, corn and pancetta soup

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

Recipe «Creamy chicken, corn and pancetta soup» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.