Make this quick chicken and corn soup for a simple, yet hearty weeknight supper. This recipe is quick and easy to make.

Equipment: Hart 7 Litre Catering Pot
Prep time: 20 mins
Cooking time: 45 mins
Serves: 4 people

Ingredients

3 tbsp oil (45 ml)
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
2 potatoes, peeled and diced
1 stalk celery, chopped
¼ cup fresh parsley, chopped (65 ml)
1 green chilli, seeded and chopped
2 tbsp flour (30 ml)
2 tbsp butter (30 ml)
2 skinless, boneless chicken breasts,
diced
1 can whole kernel corn (410 g) or 1 cup
frozen corn kernels (250 ml)
6 cups chicken stock (1½ l)
1 cup milk (250 ml)
Salt and freshly ground black pepper
½ cup sour cream (125 ml)
Lemon wedges and chopped green
chillies, to garnish

Method

1. In a saucepan, heat oil and fry onions, garlic and potatoes until golden.
2. Add celery, parsley and chilli; cook for 3 minutes or until tender.
3. Stir frequently.
4. Add flour, cook 1 minute and keep stirring.
5. In a separate pan, melt butter over medium heat and fry chicken until golden.
6. Add chicken and corn kernels to the onion mixture.
7. Stir in chicken stock, milk, salt and pepper; bring to a boil.
8. Reduce heat and simmer for 30 minutes.
9. Ladle soup into bowls and top with sour cream.
10. Serve with lemon wedges and chopped chillies.