limited ingredients

• 4 cups chicken stock
• 2 large potatoes
• 1 carrot
• 1 onion
• 1/2 cup corn kernals

Cut the carrot and potato into small even cubes, finely dice the onion. Place chopped vegetables into a saucepan with the chicken stock. Bring to the boil then simmer until vegetables are soft. Add the corn and cook until heated through, then serve.