Creamy Chowder with Bacon & Potatoes

Creamy Chowder with Bacon & Potatoes  

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Serves 4

3 rashers, lean back bacon, chopped

1 onion, roughly chopped

400ml hot chicken stock

500g baby new potaotes, halved

4 skinless chicken breasts, sliced

250g frozen sweetcorn, defrosted

50g extra light philadelphia cheese

handful chopped parsley

In a large pan, fry the bacon until crispy.  Remove & set aside.  Add the onion to the pan and cook for about 3 mins until softened, then stir in the chicken stock and potatoes and leave to simmer for 5 mins.

Add the chicken and cook for 10 mins then stir in the corn and the philadelphia.  Simmer for 2 mins until the chicken is cooked through then serve, sprinkled with the bacon and parsley.

Note:  use canned corn instead of frozen if you want.  Could use cod or haddock instead of chicken.