Sweet Corn & Chicken Soup

Ingredients

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Method

1. Season with salt and freshly ground black pepper and brown off chicken thigh in a heavy based pot or casserole over medium heat. Once browned on both sides remove and set aside. Add onion, celery, garlic and ginger and cook for 3–5 minutes.
2. Add corn cobs, potato and browned chicken thigh. Cover with chicken stock, season with salt and freshly ground black pepper and bring to a gentle simmer, cook for a minimum 30 minutes until both chicken and potato are tender.
3. Remove chicken and corn cobs. Set chicken aside to cool, and once cooled pull the chicken into bite size pieces. Using an immersion blender, blitz together the soup until it is nice and smooth.
4. To serve, lay down chicken pieces, ladle over soup and garnish with sour cream and chives. Enjoy.