SWEET CORN & CHICKEN SOUP
3 chicken thigh fillets
3 ears corn, husked and shelled, reserve cobs
1 brown onion, copped
2 stalks celery, chopped
2 cloves garlic, crushed
5cm thumb ginger, finely grated
3 brushed potatoes, peeled and chopped in chunks
1L chicken stock
Sea salt and pepper, to taste
Sour cream, to serve
Chives, to serve
Step 1. Season and brown off chicken thigh in a heavy based pot or casserole over medium heat. Once browned on both sides remove and set aside. Add onion, celery, garlic and ginger and cook for 3-5 mins.
Step 2. Add corn cobs, potato and browned chicken thigh. Cover with chicken stock, season well and bring to a gentle simmer, cook for a minimum 30mins until both chicken and potato are tender.
Step 3. Remove chicken and corn cobs. Set chicken aside to cool, and once cooled pull the chicken into bite size pieces. Using an immersion blender, blitz together the soup until it is nice and smooth.
Step 4. To serve, lay down chicken pieces, ladle over soup and garnish with sour cream and chives. Enjoy