20g (3/4 oz) butter
1 large brown onion, chopped finely
1 clove garlic, crushed
2 medium zucchini, grated coarsely
1 litre (4 1/4 US cups) chicken stock (can use water and chicken stock powder as an alternative)
420g (15oz) can creamed corn
450g (1 lb) coarsely chopped cooked chicken
1/2 cup cream
Melt butter in large saucepan/soup kettle. Cook onion and garlic in butter, stirring, until onion softens.
Add zucchini; cook, stirring, 1 minute. Add stock; bring to a boil.
Stir in corn and chicken, reduce heat; simmer, uncovered until chicken is hot.
Stir in cream just before serving.
Option: If you like, add 1 cup corn when zucchini is added.
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