CHICKEN CORN SOUP

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Ingredients

1 medium or baby size chicken

1 liter of water

1 onion, cut into 4 pieces

1 tsp of salt

1 coffee cup of butter

1 minced onion

2 frozen bags of corn

1 liter of water

4 cups of chicken stock

Black pepper, to taste

1 cup or more of fresh cooking cream

½ coffee cup of boiled corn kernels

1 ½ coffee cup shredded chicken breast

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Instructions

In a large pot, bring 1 liter of water to a boil.

Add the chicken, 1 onion cut into 4 pieces, and

1 tsp of salt. Boil for 40 minutes or until the

chicken is well cooked. Remove the chicken

and strain the stock.

2

3

In a skillet, melt 1 coffee cup of butter. Add 1

minced onion and fry until tender.

3 Add 2 bags of frozen corn to the skillet and boil

the mixture in 1 liter of water over medium

heat for half an hour or until the corn is soft.

4

Transfer the corn and water to a food proces-

sor and blend until smooth. Strain the mixture.

5

NOTES:

6

In a large pot, mix 4 cups of chicken stock with

the purée of corn and boil for 20 minutes. Add

more chicken stock if needed. Adjust the sea-

soning with salt and black pepper.

Just before serving pour in 1 cup or

more of fresh cooking cream and mix well.

Add 1/4 cup or more thinly shredded chicken

breast to the soup along with ½ a coffee cup of

boiled corn kernels.

Boil for 10 minutes. Serve hot