Recipe: Creamy chicken and corn chowder

Serves 6

60g Mooi River butter

1 large onion, chopped

10ml chopped garlic

1 carrot, finely chopped

2 potatoes, peeled and finely chopped

30ml flour

500ml Clover milk

500ml chicken stock

3 chicken breast fillets, cubed

400g can of sweetcorn, drained

salt and pepper

125ml Clover cream

60ml chopped parsley

Melt the butter in a pot and fry the onion, garlic, carrot and potatoes over a gentle heat for about 10 minutes.

Add the flour and cook for a few seconds.

Add the milk and stock, stirring until the mixture boils.

Turn down the heat and simmer, covered, for 15-20 minutes until the vegetables are soft.

Add the chicken and corn and simmer for another 10 minutes until the chicken is cooked through.

Season well and stir in the cream and parsley before serving.