Summary

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

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Instructions

1. Fry the chopped chicken breast fillet in hot oil. Add the drained corn and top up with the chicken stock.
2. 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.
3. Arrange the soup in plates, garnish with parsley and serve with crispy bread croutons if desired.