- Serves 4
- Preparation Time 10MINS
- Cook Time 20MINS
1 tbs oil
500 g chicken thigh, sliced
1L (4 cups) Campbell’s Thai Stock Base
2 medium potatoes, peeled and diced
1 x 420 g can creamed corn
1 x 420 g can corn kernels, drained
3 green spring onions, thinly sliced (green tops kept for garnish)
STEP 1 Heat oil in a medium saucepan, add the chicken, and cook for 5 minutes.
STEP 2 Add Campbell’s Real stock Base – Thai, potatoes, creamed corn and corn kernels. Bring to the boil and then reduce to a simmer and cook for 15 minutes. Stir through spring onions.
STEP 3 Ladle soup into bowls and garnish with extra spring onions.