This creamy soup is made with chopped cooked chicken, onion, sweetcorn, milk and stock with some chopped fresh parsley. It’s utterly delicious!

Serves:

4

Preparation time:

15 minutes

Cooking time:

25 minutes

Approximate cost for recipe:

£2.76

Approximate cost per serving:

69p

• 15g low fat spread
• 1 onion, finely chopped
• 250g potatoes, peeled and chopped into small chunks
• 600ml (1 pint) chicken stock
• 100g canned or frozen sweetcorn
• 100g cooked chicken, chopped
• 300ml (½ pint) semi-skimmed milk
• 2 tablespoons cornflour, blended with 2 tablespoons cold water
• Ground black pepper
• 2 tablespoons chopped fresh parsley (optional)

1. Melt the low fat spread in a large saucepan and gently cook the onion for 2-3 minutes, until softened. Add the potatoes and stock.
2. Bring up to the boil, then reduce the heat and simmer, partially covered, for 15-20 minutes, or until the potatoes are tender.
3. Add the sweetcorn, chicken and milk and cook gently for 3-4 minutes, stirring often.
4. Stir the blended cornflour and add it to the soup, stirring until thickened. Add the parsley (if using) and cook for another few moments. Season with ground black pepper, then serve.

Tip 1: You could use chopped cooked turkey instead of chicken, or if you like seafood, try using cooked peeled prawns for a change (thawed if frozen).

Tip 2: Use a leek instead of the onion, and frozen peas instead of sweetcorn.