710ml cooked, cubed chicken
400ml can liquid chicken stock
280g cans cream of potato soup
1 large onion
3 celery sticks
500g package frozen corn, thawed
160ml whipping cream
Combine all ingredients except cream in large soup pot with 180ml water
Cover and cook on low heat for about 45 minutes. Add whipping cream and heat another 10 minutes on low.
Do not boil.