This is one of my all time favourite soups. Its comfort food, creamy and sweet with just the right amount of kick. I combined two family recipes here to come up with my own that’s the perfect consistency for me. Its quick and easy and the perfect soup for any time of day!
- 1 cup cubed chicken breast
- 1 small finely chopped onion
- 1 tsp garlic
- 1 tsp white pepper
- half a tsp crushed green chillies
- 1 cup fresh cream
- 2 tbsps flour
- salt to taste
- 1 tin creamstyle corn
- 1 litre of milk
- 1 pkt knorr thick vegetable soup (optional)*
- 1 tsp mustard powder (optional)
- Butter/ghee for cooking
Braise onion in a pot with butter, garlic, chillies, salt and pepper, mustard powder until translucent, add in chicken cubes and cook on a gentle heat until cooked through. Add a little water and allow to merge together. Add in the sweetcorn and the milk and bring to a gentle simmer, you don’t want the milk to boil, just a low gentle heat. Make a mini white sauce with the butter and flour and add to the pot to simmer until the soup thickens up. Just before serving add in your cream and a fresh grinding of black pepper.
*Optional: If you feel the soup is not thick enough still add in a few tbsps from the pack of thick vegetable soup to thicken it up some more. (Or substitute the addition of flour with a whole packet of thick vegetable), I often just go with whatever I have time for.
Once again, my hubby prefers a smoother soup, so what I do is add in half the tin of sweetcorn initially. I then blend the soup when its cooked and once its smooth I add in the rest of the sweetcorn. I like the texture of the whole kernels and its a little more aesthetically appealing to me. Garnish with either fresh coriander or some finely chopped spring onion.