Chicken, chilli and corn soup

Categories: January, Soup

Ingredients

• 4 medium-strength chillies, seeded and finely sliced
• 2 slices streaky bacon, finely diced
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 50g unsalted butter
• 1 tsp thyme leaves
• 1 medium potato, finely diced
• 2 chicken breasts, skinned and diced
• 225g fresh, frozen or canned corn niblets
• 1.2 litres chicken stock
• 150ml double cream

Directions

1. In a large saucepan, fry the chilli, bacon, onion and garlic in the butter until the onion is soft, about 8 minutes. Add the rest of the ingredients with the exception of the cream and simmer, covered, for 20 minutes.

2. Season to taste and finish with the cream. Pour into large warmed bowls.

Email to a friend | Print this recipe | Back