• 4 cups Cooked, cubed Sadia Whole Chicken
  • 1 tablespoon Olive oil
  • 4 slices Beef bacon, diced
  • 1 Large onion, diced
  • 2 Cloves garlic, crushed
  • 500g Peeled, diced potatoes
  • ¼ cup Flour
  • 2 litres Chicken stock
  • 4 cups Frozen corn kernels
  • 4 Spring onions, sliced thinly
  • 1 cup Cream



Heat oil in a large saucepan over medium heat. Add the beef bacon, onion and garlic and cook, stirring occasionally for 5 minutes. Add the potatoes and flour and cook, stirring for 1 minute.


Add the chicken stock and bring to a boil. Reduce heat and simmer, stirring occasionally for 20 minutes until the potatoes are tender.


Add the corn, Sadia Chicken and half the spring onions and cook for 5 minutes. Add the cream and stir to combine. Cook for 2 minutes or until heated through.


Ladle the soup into warm bowls and garnish with the remaining spring onions.

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