Recipe

Creamy chicken and sweet corn soup

Deliciously warming, this creamy chicken and sweet corn soup really hits the spot on a cool evening

  • 10 mins preparation
  • 30 mins cooking
  • Serves 6
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Ingredients

Creamy chicken and sweet corn soup
  • 60 gram butter
  • 1 (300g) chicken breast fillet, chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 500 millilitre chicken stock
  • 420 gram super sweet corn kernels, drained
  • 375 millilitre CARNATION Light & Creamy Evaporated Milk
  • 2 teaspoon cornflour
  • 4 (140g) shallots, sliced

Method

Creamy chicken and sweet corn soup
  • 1
    Melt butter in a large saucepan over medium – high heat. Add shallots, chicken and thyme, cook for 4-5 mins or until chicken is lightly brown.
  • 2
    Add stock and corn, bring to simmer and cook for 10 mins.
  • 3
    Meanwhile in a jug combine CARNATION Light & Creamy Evaporated Milk and cornflour, set aside.
  • 4
    Ladle half the soup into a blender and blend for 2 minutes. Add CARNATION Light & Creamy Evaporated Milk, mix and blend for a further 1 minute. Pour back to the saucepan with remaining soup.
  • 5
    Bring soup to simmer and serve. If desired top with slices for spring onion.