* In a saucepan, add chicken stock, milk, cream, whisk well and bring it to boil, cover partially & cook on low flame for 14-15 minutes. * Remove scum & excess cream layer from the milk & reserve ...
Season with lots of pepper and serve. You can make a crab and sweetcorn chowder by stirring a drained 165g can of crabmeat into the soup at the same time as the sweetcorn.