INGREDIENTS:

• 3 tbsp butter
• 1 onion (chopped)
• 1 large potato (peeled and diced)
• 1 bay leaf
• 1/4 tsp sage
• 2 tbsp flour
• 2 cups chicken stock (I like to use homemade)
• 1 1/4 cups light cream
• 1/4 cup dry white wine
• 1 cups can corn (or 1 1/2 frozen corn niblets)
• 2 cups grated cheddar cheese
• 3/4 cup shredded cooked chicken

METHOD:

1. In a skillet melt the butter, and add the onion, potato, bay leaf and sage. Cook for about 5 minutes, or until the onions are soft but not browned.
2. Add the flour, mix well, and cook for about 1 minute.
3. Then whisk in the chicken stock and cream. Bring to a boil then reduce heat, and simmer the soup for about 20 minutes, making sure to stir often.
4. After this time, add the wine, corn and chicken. Simmer until everything is warmed through, about 5 minutes.
5. Remove the bay leaf, and remove the soup from the heat.
6. Stir in the cheese until melted.
7. Serve and enjoy!