Cream of Corn Soup with Chicken

Ingredients

Chicken (breast) 1

Onion 2

Carrots 2

Canned Corn 600g

Celery (stalks) 2

Milk

Salt

Pepper

Curry

Cut the celery, one carrot, and one onion into small pieces, season with salt, and simmer, covered, until completely soft.

Boil the chicken in a small amount of water until tender, along with the carrots and onion. Remove the carrots, onion (they will no longer be needed), and chicken from the broth. Add the canned corn with its juices and simmer for a while until tender.

While the corn is cooking, finely shred the cooked chicken.

 

Strain the broth, and add the corn to the skillet (or saucepan) with the vegetables and simmer until completely softened. Set aside about 100 grams of corn first. Puree the cooked vegetables and corn using an immersion blender (or mixer). Pour back in the corn-chicken broth and add enough milk to achieve the desired consistency. Season with salt and pepper to taste (for extra spice, you can add a teaspoon of curry powder). Stir. Add the reserved chicken and corn to the soup.



Enjoy!