Cut chicken into bite sized pieces. Cut up spring onions. Remove corn kernels from cobs or alternatively use a tin of corn kernels
In a large pot, add oil and cook chicken on medium heat for 5 minutes or until cooked.
Add chopped spring onions and cook for 1 minute.
Add flour to pan and cook flour into mix, then add chicken stock. Bring to the boil, then reduce heat to a simmer and cook covered with a lid for 20 minutes.
Add chopped parsley just before serving. Adjust seasoning and add more if needed. Serve into bowls and crusty bread.
