Creamy Chicken And Corn Chowder - cooking recipe

Ingredients

4 tbsp butter
1 None medium Spanish onion, finely chopped
1 None large leek, pale section only, halved, thinly sliced
2 slices bacon, chopped
1/4 cup all-purpose flour
2 None large potatoes, peeled, cut into 3/4 inch pieces
2 cups chicken stock
1 2/3 cups milk
5 oz frozen corn kernels
5 oz chopped cooked chicken
2 tbsp finely chopped fresh chives, to serve

Preparation

Heat butter in a large saucepan over medium heat. Cook onion, leek and bacon for 5-7 mins, or until vegetables soften. Add flour and cook for 1 min, or until combined. Add potatoes, stock and 1/2 the milk. Bring to a boil then reduce heat and simmer, stirring occasionally, for 15 mins, or until potato is tender. Stir in corn, chicken and remaining milk. Cook for 5 mins, or until heated through. Serve sprinkled with chives.