This hearty soup tastes really creamy, yet it doesn't contain any cream! Made with cooked chicken and fresh corn and potatoes, with a garnish of grilled bacon, it's substantial enough for lunch, served with crusty wholemeal bread.
Instead of bacon, garnish the soup with croutons: cut 50 g crustless wholemeal bread into small cubes and stir in a bowl with 1 tablespoon canola oil. Spread out on a baking tray and bake in a preheated oven at 180°C for 10 minutes or until golden. Toss the baked croutons with 1 teaspoon very finely chopped fresh tarragon, if desired. These baked croutons are far less fatty than croutons fried in oil. For garlic croutons, toss the bread cubes in 1 tablespoon olive oil mixed with a crushed garlic clove before baking them.
Corn is a useful source of dietary fibre (important for keeping the digestive system in good working order), and also offers potassium and folate.