• 1 onion, chopped
  • 125g/4oz pota­toes, chopped
  • 750ml/3 cups se­mi skimmed/half fat milk
  • 250ml/1 cup chick­en stock/broth
  • 400g/14oz sweet­corn
  • 200g/7oz skin­less chick­en breast, chopped
  • ½ tsp nut­meg
  • 2 bay leaves
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion in a lit­tle low cal oil for a few min­utes un­til soft­ened. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1½-2 hours or un­til the chick­en is cooked through. Dis­card the bay leaves. Re­move 2 la­dles of soup and use a blender to blend this to a smooth con­sis­ten­cy. Re­turn the blend­ed por­tion to the rest of the soup. Com­bine well, sea­son and serve.
  3. You could gar­nish this soup with fresh­ly chopped chives and a ta­ble­spoon of fat free Greek yo­ghurt.