Glyphs & Graphs

Chicken & sweetcorn soup

Published

on

20 minutes

Serves 4

Ingredients

  • 2 teaspoons white sugar
  • 150g sweetcorn kernels, tinned or frozen
  • 800ml chicken stock
  • 2 tablespoons soy sauce
  • 2 tablespoons cornflour
  • 80g cooked chicken, shredded

Method

  1. Place the sugar, two thirds of the sweetcorn, stock and soy sauce into a saucepan. Then cook gently for 10 minutes
  2. Blend the soup until smooth
  3. Mix the cornflour with a little water, to form a paste, and then add to the soup, stirring frequently
  4. Add the chicken and remaining sweetcorn, then reheat gently for 10 minutes and serve

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I’m Dan

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