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06 December 2012,22:30 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Pour the stock into a large saucepan and add 250 grams of the sweet corn.
  • Bring to the boil, add salt and pepper to taste, cover and simmer for 15 minutes.
  • Pour the soup into a food processor or blender and blend until smooth, then return it to the pan. Reheat the soup.
  • If it is not thick enough for your liking, blend the corn flour with the water to make a thin paste, stir it into the soup and bring to the boil, stirring.
  • Add the remaining sweet corn and the reserved chopped chicken and simmer for 5 minutes.
  • Taste and adjust the seasoning before serving, and garnish with the red pepper dice and strips.


  • 1½ liter Chicken Stock with a little of the cooked chicken reserved and chopped
  • 500 grams sweet corn kernels
  • 4 teaspoons corn flour (optional)
  • 2 tablespoon water (optional)
  • Salt and pepper
  • Red pepper dice and strips, to garnish

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