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Cream of chicken and sweetcorn soup

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Yields1 Serving
 2 small leeks or a bunch of spring onions or even 1 small onionvery finely chopped
 A good knob of butter
 2 garlic cloves minced
 2 pints of chicken stock ( homemade is great but stock cubes or store bought is fine )
 A good handful of cold cooked chicken
 Tin of sweetcorn or 1 corn on the cob stripped
 Salt and pepper
 Handful of chopped parsley
 1/4 pint double cream
 2 medium potatoes , peeled and cubed
1

Melt butter in a large pan

2

Add the leeks and sauté until softened

3

Add in the chopped potatoes and toss them in the fat

4

Add the garlic and cook for another minute

5

Pour in the stock

6

Add the sweetcorn and half of the chicken

7

Cook until the potatoes are soft

8

Blitz all the ingredients with a hand blender

9

Stir in the cream , chopped parsley and the rest of the chicken ( which should be chopped quite small)

10

Once the chicken has warmed through serve with a drizzle more double cream

Category,

Ingredients

 2 small leeks or a bunch of spring onions or even 1 small onionvery finely chopped
 A good knob of butter
 2 garlic cloves minced
 2 pints of chicken stock ( homemade is great but stock cubes or store bought is fine )
 A good handful of cold cooked chicken
 Tin of sweetcorn or 1 corn on the cob stripped
 Salt and pepper
 Handful of chopped parsley
 1/4 pint double cream
 2 medium potatoes , peeled and cubed

Directions

1

Melt butter in a large pan

2

Add the leeks and sauté until softened

3

Add in the chopped potatoes and toss them in the fat

4

Add the garlic and cook for another minute

5

Pour in the stock

6

Add the sweetcorn and half of the chicken

7

Cook until the potatoes are soft

8

Blitz all the ingredients with a hand blender

9

Stir in the cream , chopped parsley and the rest of the chicken ( which should be chopped quite small)

10

Once the chicken has warmed through serve with a drizzle more double cream

Cream of chicken and sweetcorn soup

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