| Chicken and Corn Chowder |
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Chicken and Corn Chowder
1. Heat oil in a saucespan over a medium heat, add onion, and cook, stirring, for 4-5 minutes or until onion is soft. Add chicken and cook for 2 minutes longer or until chicken just changes color. 2. Add potatoes and broth and bring to the boil. Reduce heat and simmer for 10 minutes or until potatoes are almost cooked. Stir the corn, milk, bayleaf, and black pepper to taste into broth mixture and bring to the boil. Reduce heat and simmer for 3-4 minutes or until potatoes are cooked. Discard bayleaf. Stir in lemon juice, parsley, chives, and black pepper to taste. Just prior to serving, sprinkle with parmesan cheese.
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