CREAMY CHICKEN & CORN SOUP

A rich and comforting chicken and corn soup made with both sweet corn kernels and creamy-style corn for the perfect balance of texture and flavour. Finished with tender shredded chicken and a touch of cream, it's an easy family favourite that's ready in under 15 minutes.

Ingredients

Serves 4–6

• 1 tbsp olive oil
• 2 tbsp butter
• 1 brown onion, finely diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp salt, or to taste
• 4 cups chicken stock
• 1 x 420g can corn kernels, drained
• 1 x 420g can creamed corn
• 2 cups shredded cooked chicken
• 1 cup milk
• 1 cup heavy cream
• Cracked black pepper, to taste
• Fresh parsley, finely chopped, to serve

Method

1. Cook the aromatics

Heat the olive oil and butter in a large soup pot over medium heat.

Add the onion and cook for 1–2 minutes until softened.

Stir in the garlic, thyme and salt and cook for 1 minute until fragrant.

2. Build the soup

Pour in the chicken stock and add the corn kernels and creamed corn.

Stir well to combine and bring to a gentle simmer.

Cook for 5 minutes, stirring occasionally, allowing the flavours to develop.

3. Add the chicken and dairy

Stir in the shredded chicken, milk and cream.

Simmer gently for a further 10 minutes until the chicken is heated through and the soup is rich and creamy.

Avoid boiling once the dairy has been added.

4. Finish and serve

Season with cracked black pepper and additional salt if needed.

Ladle into bowls and garnish generously with fresh chopped parsley.

Serve with crusty sourdough toast.