Chicken and Sweet Corn Soup
Cook Time 25 minutes
2 tbsp olive oil
250g chicken breast mince
300g corn kernels
½ brown onion, peeled and finely diced
1 clove of garlic, peeled and minced
500ml chicken stock
1 tsp butter
A pinch of ground black pepper
In a medium-sized saucepan, heat half of the olive oil. Add chicken mince and fry for 4 - 5 minutes or until lightly browned. Add half of the corn kernels and sauté for 2 - 3 minutes until tender. Remove corn and chicken from the pan and reserve for later.
Heat the remaining olive oil in the pot, over a low heat, and sauté the onions for 3 - 4 minutes. Add garlic, remaining corn kernels and continue to sauté for a further 2 - 3 minutes.
Add chicken stock, salt and pepper, then bring to a simmer for approximately 4 minutes or until vegetables are soft.
Remove from heat and blend in a food processor. Once smooth, place back into the pot along with butter, cream, reserved chicken, and corn. Bring back to a simmer for 2 minutes, to heat all ingredients through.
Evenly pour into 4 soup bowls and enjoy.