Creamy Corn Chowder

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 4 large potatoes, cut into 1 cm dice
• 4 cup water
• 4 tablespoon Chicken Stock
• 420 gram can corn kernels, drained
• 410 gram can creamed corn

Preparation

• Heat oil in a large saucepan.
• Add onion and cook over a low heat for 2-3 minutes until soft but not brown.
• Add potatoes and cook 3-4 minutes.
• Add water, Chicken Stock, corn kernels and creamed corn and cook until the potatoes are tender.
• Serve chowder topped with a little sour cream and chopped parsley if desired.