WHAT YOU'LL NEED
- 2 tablespoons olive oil
- 1 leek trimmed, halved lengthways, thinly sliced
- 1 celery stick, finely chopped
- 3 tablespoons plain flour
- 1 1/2 cups (375mL) reduced-fat milk
- 1 litre Continental Superb Stock Chicken
- 400 g red-skinned potatoes, unpeeled, chopped
- 300 g chicken thigh fillet, roughly diced
- 1/2 teaspoon dried thyme leaves
- 2 bay leaves
- 2 cups frozen corn kernels
- 1/4 cup (60mL) light cooking cream
- freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives