Chicken and Corn Soup

Chicken and Corn Soup

Chicken and Corn Soup

A creamy chicken and corn soup served with a hot ciabatta is a perfect way to warm up, and at only R23 a serving is very well priced too.

  • 30 mins
  • 4
  • Intermediate

INGREDIENTS

  • 60ml butter
  • 4 chicken breasts, chopped
  • 2 garlic cloves, crushed
  • 750ml chicken stock
  • 2 x 410g tins creamed corn
  • 410g tin corn kernels, drained
  • 60ml sour cream
  • 3 spring onions, sliced + extra for sprinkling
    ciabatta slices, to serve

METHOD

  1. 1 Heat 30ml butter on medium high and cook the chicken breasts until golden. Season. Add the remaining butter and sauté the garlic for 1 minute.
  2. Stir in the stock, creamed corn and corn kernels. Bring to boil then simmer for about 15 minutes until slightly thickened.
  3. Remove from the heat and stir in the sour cream and spring onion. Season. Serve with toasted ciabatta slices and extra sliced spring onion sprinkled over.

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