Creamy chicken, bacon, kumara and corn soup
Serves 4-6
200g chicken breast
100g bacon
1 tsp chicken bouillon stock powder
100g kumara
100g butter
100g flour
100g corn kernels
salt and pepper
Dice chicken breast and bacon and put in a saucepan. Cover with boiling water and add chicken stock powder.
Peel and dice kumara, boil and mash. Melt butter in a pot and add flour.
Mix to form a roux. Slowly add water from the chicken and stir to make a sauce.
Add kumara and more water if needed, chicken, bacon, corn kernels or creamed corn, and more water if needed.
Simmer and add salt and pepper to taste. Garnish with a little cream and parsley and serve with Speight's Old Dark wholemeal bread.
- Requested by Nicky Standring, of Dunedin.
If you have enjoyed a dish in an Otago café or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
