1Heat the oil in a pan
2Add the onion and cook for 5 minutes over a medium heat.
3Add the garlic and cook for another minute.
4Stir in the flour,
5Add the stock a little at a time, mixing well between each addition.
6Once it’s all been incorporated, pour in the milk and stir in the potato and sweetcorn.
7Bring to the boil, then reduce to a simmer. Season with black pepper and cook for 15 minutes until the potatoes are tender. Add the chicken and half the parsley, and heat through until the chicken is piping hot.