Ingredients
15 g butter
1 brown onion, fine chopped
3 bacon rashers, chopped
2x 410 g cans creamed corn
2 cups chicken stock
300 g potatoes, cut 1 cm
½ tsp SIDS CRAZY SALT
1 tsp thyme, dried
Flat leaf parsley to garnish
Directions
Melt the butter in a large pan. Sauté onion then add chicken and bacon then cook until bacon colours. Add corn, stock, potatoes, thyme and SIDS CRAZY SALT.
Stir while bringing to the boil then reduce heat and simmer for 25 minutes until chicken is cooked and potatoes are tender.
Stir in cream and parsley before serving with fresh, crusty bread.
