Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 150 g chicken breast, finely diced
- 1 tablespoon oil, (peanut oil)
- 1 can corn, 285 g drained weight
- 30 g corn flour
- 1 liter chicken broth
- 100 ml cream
- 2 tablespoon port or sherry, optional
- salt and pepper
- 1 pinch (s) chilli or cayenne pepper
For the set:
- parsley
- Croutons, as desired
Print Recipe
Pin Recipe Instructions
- Fry the chopped chicken breast fillet in hot oil. Add the drained corn and top up with the chicken stock.
- Mix the corn flour with a little water and add with a whisk. Bring the soup to a boil and stir in the cream. Simmer for 5 minutes on a gentle heat, season to taste and season with port wine or sherry as desired.
- Arrange the soup in plates, garnish with parsley and serve with crispy bread croutons if desired.
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