Master the classic recipe of chicken and corn soup.
* 60g butter
* 4 green onions, sliced
* 1 tbsp fresh thyme leaves
* 1/2 cup plain flour
* 1 quantity of chicken stock with chopped chicken (see related recipe)
* 1/2 cup pure cream
* 420g can super sweet corn kernels, drained
2 Method / Steps
Melt butter in a large saucepan over medium-high heat. Add onion and thyme. Cook for 2 minutes or until the onion has softened. Add flour. Cook, stirring, for 1 minute. Gradually stir in 2 litres stock and 2 cups cold water. Cover. Bring to the boil.
Reduce heat to medium. Add cream, corn and 4 cups chopped chicken. Cook, stirring occasionally, for 10 minutes or until soup thickens slightly. Season with salt and pepper. Serve.
source – tastecom