Our Recipes

Ingredients

15 g butter
1 small leek, sliced and washed
400 g golden kumara, peeled and diced
2 x 420 g cans Creamy Chicken Soup
375 g bag frozen corn or vegetable mix
190 g smoked chicken breast, skin removed and diced
1 cup milk

Method

Preparation Instructions

Peel and dice the kumara. Slice the leeks.

Cooking Instructions

Melt the butter in a large saucepan. Add the sliced leek and cook gently until softened, but not browned. 

Add diced kumara. Pour over 2 cans of Chicken Soup and add 1 can of water. Stir. Bring to the boil. Reduce heat and cover. Simmer for 10 minutes.

Add frozen vegetables, chicken and milk. Continue cooking for a further 5-10 minutes until chicken is heated through and vegetables are crisp and tender.

Serving Instructions

 Season with freshly ground black pepper. Serve with crusty bread.