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.
Easy recipe to follow-in fact I made some changes and the family loved it. Used whole chicken and shredded, had fresh stock then. Used tinned corn, as this was in the cupboard. Added some leeks, ginger, garlic. - 27 May 2013
My Husband and I thought it was great. It was lovely to have a recipe that used fresh corn. will make it again soon. - 11 Apr 2014