Sweet Corn And Chicken Soup
|Butter||1 Ounce (25 Grams)|
|Onion||1 , finely chopped|
|Green pepper||1 , cored, seeded and diced|
|Flour||1⁄2 Ounce (15 Grams)|
|Homemade chicken stock||1 Pint (600 Milliliter)|
|Potatoes||3 Medium, cooked and diced|
|Cooked chicken meat||4 Ounce, chopped (125 Grams)|
|Canned sweetcorn kernels||11 1⁄2 Ounce, drained (1 Can Of 11 1/2 Ounce)|
|Milk/Single cream||1⁄4 Pint (150 Milliliter)|
Melt the butter in a saucepan.
Add the onion and green pepper and fry until softened.
Stir in the flour and cook for 2 minutes, then gradually stir in the stock.
Bring to the boil and simmer, stirring frequently, for 5 minutes.
Add the potatoes, chicken and sweet corn and cook gently for 10 minutes or until the ingredients are heated through.
Add salt and pepper to taste, then stir in the milk or cream.
Serving size: Complete recipe
Calories 1441 Calories from Fat 449
% Daily Value*
Total Fat 51 g77.7%
Saturated Fat 22.6 g113.1%
Trans Fat 0 g
Cholesterol 175.8 mg58.6%
Sodium 1663.4 mg69.3%
Total Carbohydrates 191 g63.7%
Dietary Fiber 21.9 g87.6%
Sugars 43.1 g
Protein 64 g128.3%
Vitamin A 31.6% Vitamin C 405.6%
Calcium 28.2% Iron 43.7%
*Based on a 2000 Calorie diet