Creamy Chicken and Sweet Corn Soup

  • cooking time
    30 m
  • serves
    6
60 g
Butter
4 (140g)
Shallots, sliced
1 tbsp
Fresh Thyme, finely chopped
500 mls
Chicken stock
420 g
Super sweet corn kernels, drained
375 ml
CARNATION LIGHT AND CREAMY
2 tsp
Cornflour
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
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(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
g
Average Quantity
per:
g

Method

  1. Melt butter in a large saucepan over medium – high heat. Add spring onions, chicken and thyme, cook for 4-5 mins or until chicken is lightly brown. Add stock and corn, bring to simmer and cook for 10 mins

  2. Meanwhile in a jug combine CARNATION LIGHT AND CREAMY and cornflour, set aside.

  3. Ladle half the soup into a blender and blend for 2 minutes. Add CARNATION LIGHT AND CREAMY mix and blend for a further 1 minute. Pour back to the saucepan with remaining soup. Bring soup to simmer and serve. If desired top with slices for spring onion.