Chicken and sweetcorn chowder

serves 4

1 tbs butter
5 spring onions finely chopped
1 medium potato, peeled and diced into small chunks
400g sweetcorn (tin or frozen)
650ml chicken stock
6 tbsp double cream
50g shredded cooked chicken
1 tbsp chopped parsley (optional)

1) Melt the butter and saute the onion for a minute or two.
2) Add the potato, sweetcorn and stock, bring to a simmer and cook until potato is soft
3) Blend half this mixture until smooth
4) Return it to the pan and add the double cream.
5) Season to taste and add in the chicken.
6) serve with a little parsley garnish.