Sweetcorn and Chicken Soup
by Lani
1 tablespoon vegetable oil
1 small (200g) leek, thinly sliced
4 (440g) chicken thigh fillets, sliced thinly
2 large (500g) corn cobs
1 litre (4 cups) chicken stock
2 x 130g cans creamed corn
3 green onions, thinly sliced
Method
Heat oil in large pan; cook leek, stirring, until soft. Add chicken; cook, stirring, until browned all over. Cut kernels from corn cobs; add to pan. Stir in stock and creamed corn, bring to boil; simmer, uncovered, about 20 minutes or until chicken is tender. Stir in onion.
