Chicken and Sweetcorn Soup
1 onion, peeled and chopped
6 rashers of bacon
2 chicken fillets, chopped
1 dessertspoon curry powder (or to taste)
4 heaped tabs of rice
2 cans creamed sweet corn
1.5 litres chicken stock or water and 2 chicken stock cubes
Lightly fry onion and bacon.
Add chicken and stir until cooked.
Add curry powder and cook for 2 minutes.
Add stock/water and corn.
Bring to boil, add rice and stir well.
Cover and simmer for 1 hour.
and the best thing to accompany this soup is Paul Hollywood’s Easy White Bread.
pomegranate and chintz 