1. Heat oil in a large saucepan. Add onion and cook over a low heat for 2 – 3 minutes until soft but not brown.

2. Add potatoes and cook 3 – 4 minutes.

3. Add water, MAGGI Chicken Stock Powder, corn kernels and creamed corn and cook until the potatoes are tender.

4. Serve chowder topped with a little sour cream and chopped parsley if desired.

10 minutes



15 minutes