This tasty and healthy soup is quick and easy to make.
2 x 125g cans corn kernels, drained
2 x 420g cans creamed corn
1 litre chicken stock
5 chicken thigh fillets, sliced and trimmed
2 finely chopped garlic cloves
¼ cup of sour cream
A large handful of coriander leaves, chopped
Salt and pepper
- Place a large saucepan on a medium heat and melt butter. Add garlic and gently cook for about 1 minute before adding the chicken. Cook for a few minutes then add corn kernels, creamed corn and stock and let it come up to the boil. Allow soup simmer for a quarter of an hour until chicken is cooked and tender.
- Turn off heat. Stir in cream and season to taste. Sprinkle with coriander before serving.