Everyone I've cooked this for has loved it. A real family favourite.


  • 30g butter

  • 3 rashers bacon, chopped

  • 2 cooked chicken breasts, shredded

  • 1 tsp curry powder

  • 8 cups of chicken stock

  • 1 tin creamed corn

  • .75 cup uncooked rice

  • 1 onion, chopped

  • 2 tbsp plain flour

  • 1 carrot, grated

  • pinch dried herbs

  • salt/pepper


  • 1.

    Melt butter

  • 2.

    Add bacon, chicken, onion and curry powder and cook for 5 mins

  • 3.

    Add flour and remaining ingredients.

  • 4.

    Bring to boil then simmer 40 mins.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 225kj
  • Fat Total 9g
  • Saturated Fat 3g
  • Protein 11g
  • Carbohydrate 24g
  • Sugar 4g
  • Sodium 628mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For a thicker of thinner soup just vary the amount of chicken stock. I sometimes use frozen corn kernels rather than cream corn.

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