400 ml (3/4 pint) well-flavoured chicken stock, skimmed of fat
Salt and freshly ground black pepper
1/4 kg (1/2 lb) leftover cooked chicken, shredded
1/2 kg (1 lb) potatoes, peeled and diced
326g can (11 1/2 oz) sweetcorn, drained
Directions:
Melt a knob of butter in a large saucepan. Add the onion and pepper and fry gently until soft. Stir in the flour and cook for a further 2 minutes, stirring constantly.
Remove the pan from the heat and gradually stir in the hot milk and stock.
Return to the heat and slowly bring to the boil, stirring.
Season to taste and add the remaining ingredients.
Lower the heat, cover and simmer gently for 20 to 25 minutes or until the potatoes are tender. Adjust seasoning and serve.
