This soup is super easy to make and although made with cream, your serving will in fact be a low fat food option as a result of the inherent dilution effect – a little cream goes a long way in a soup!
Serves 4-6 large servings
1 large onion, chopped
1 bunch of spring onions washed and finely sliced
1 Large Garlic clove crushed
3 Cups frozen maize kernels or 6 fresh cobs corn, kernels removed
2 Litres boiling water
125 ml cream
Approximately 400 g skinless free range chicken breast cubed (2×2 cm)
Heat the oil in a large pot over a medium heat. Cook the onion until soft, about 5 minutes. Remove the onion from the heat and spoon into a bowl. Heat the second teaspoon of olive oil in the same pot. Stir fry the crushed garlic and when it is slightly browned, add the chicken and stir fry till cooked. Add 1 cup of the water and the fried onions. Let the chicken and onions simmer in the water for approximately 4 minutes. Now tip the corn into the pot and and cook for a further 2 minutes if you used fresh corn and for about 4 minutes if you used frozen corn. Add the rest of the water – it should be boiling already. Bring the pot to the boil and remove from the heat. Add the sliced spring onions, cream and salt and black pepper to taste. Ladle into bowls and spoon a teaspoon or tablespoon of the Chilli and Lemon Rind Topper into each bowl. Each person can stir this in themselves.