Corn, Potato and Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is such a nice soup, a little different to the normal soups I serve, but lovely and filling and so warming on a cold night! Just the thing served with warm crusty rolls or bread! This is a recipe I found in the Herald Sun, so I have copied as written and made only a few changes...... but I did used canned corn, dried chilli and frozen peas, and used parsley instead of coriander. Ingredients:
2 tablespoons olive oil |
1 onion, finely chopped |
2 teaspoons cumin powder |
1 fresh green chili, small and very finely chopped |
6 cups chicken stock |
500 g potatoes, peeled and finely diced (desiree) |
2 cups fresh corn kernels |
1 cup peas |
90 g snow peas, thinly sliced |
1 chicken breast, poached and shredded |
1 lime, juice of only |
salt & fresh ground pepper |
2 tablespoons torn coriander |
2 tablespoons spring onions, finely chopped |
Directions:
1. Place onion and oil in a large saucepan and cook gently until the onion softens.
2. Add cumin & chillie and cook for 2 minutes, then add the stock and potatoes and simmer for 10 minutes.
3. Add the corn, peas and snow peas and chicken then simmer for 4 minutes, when simmered add lime juice, salt and pepper.
4. Served the soup ganished with the coriander and spring onions.
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