1 tbsp. corn oil
1 onion, chopped
1 clove garlic, chopped
2 medium potatoes, diced
1 chicken broth cube boiled in
3 c. water
1 bay leaf
1 Salt & ground black pepper
1 can cream-style corn (425 grams)
2 cans chicken chunks (165 grams), drained and shredded
2 tbsp. chopped parsley
Sauté the onion and garlic in oil until softened.
Add the potatoes, chicken stock, bay leaf, salt and pepper to taste. Cook for 15 minutes.
Remove the bay leaf and transfer the cooked mixture to a food processor. Process briefly until creamy. Season to taste.
Transfer mixture to pan and stir in the corn, chicken chunks and parsley. Simmer gently for another 5 minutes.
Serve hot with crusty bread.
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