Chicken and sweetcorn soup
This is such an easy soup. You can puree it or leave it in delicious chunky pieces. For a soup "to go", package up the garnishes separately. Also good with fresh egg noodles; pack separately with heating instructions.
Photo: Marina Oliphant
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2 leeks, washed and sliced
1 litre good quality chicken stock
3 fresh corn cobs, kernels removed
2 chicken fillets (500g)
salt and pepper
fried shallots to garnish
1 red chilli, sliced (optional)
fresh coriander leaves
Melt butter. Add leeks and cook until softened. Add stock and bring to the boil. Add chicken fillets and corn kernels and cook over a gentle heat until chicken is cooked, about 5-10 minutes.
Remove chicken. Using a stick blender, puree the soup, leaving some chunky pieces for texture. Shred the chicken with your fingers and return to the pan.
Ladle into soup bowls, garnish with fried shallots, chilli and coriander. Serve with crusty bread.