Chicken and Sweetcorn Soup

  • 50g butter
  • 2 leeks, washed and sliced
  • 1 litre chicken stock
  • 3 fresh corn cobs, kernels removed
  • 2 chicken fillets
  • salt & pepper
  • fried shallots, 1 red chilli and fresh coriander to garnish

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 mins. Remove chicken. Using a stick blender, puree the soup, leaving some chunky bits for texture.

Shred chicken with your fingers and return to the pan.

Ladle into soup bowls and garnish with fried shallots, chili and coriander.

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