Splash of olive oil
2 smoked chicken breasts diced or shredded. (or 500g smoked chicken)
1 brown onion finely diced
6 mushrooms thinly sliced
3-4 rashes of bacon finely diced
2 cups of salt reduced chicken or vegetable stock
1 425g tin creamed corn
1 425g tin corn kernels
1 425g tin potatoes or 6-8 new potatoes
1/3 cup cream
Corn flour for thickening (if required)
Pepper to taste, should not need salt.
Method:
In a large saucepan, fry the onion, sliced mushrooms and bacon over medium heat until the onions are translucent.
Add the chicken, both tins of corn, stock, and potatoes, and bring to a simmer.
Reduce heat and simmer until potatoes are cooked (if not using tinned)
Thicken with 2-4tsp of cornflour (corn starch) in a little water if desired.
Stir through cream just prior to serving.
Serve with buttered bread or toast.