100g onion, diced
1 litre chicken stock
1 large carrot, diced
100g mushrooms, sliced
2 thickly sliced courgettes
1 410g can creamed corn
2 Waitoa chicken breasts, cut into large chunks
1 tablespoon dried mixed herbs (or fresh if you grow them – choose thyme, oregano, sage)
Dash of cream
Salt and pepper
Fresh herbs to garnish (thyme and oregano work well here)
Melt the butter in a large pot and sweat the onion until translucent but not brown.
Make a roux by stirring in the flour and cook until lightly coloured. Let cool for several minutes.
Gradually stir in the hot stock. Add the mushrooms, courgettes, carrots, creamed corn, diced chicken breast and mixed herbs.
Bring to the boil then reduce the heat to simmer for about 30 minutes until vegetables are tender and chicken is cook through.
Stir in your desired amount of cream, season with cracked pepper and salt, adds herbs as desired and serve with thick crusty buttered bread.