Mark Hix

Chicken and Sweetcorn Soup

Preparation info
  • Serves

    2

    adults and 2 small children
    • Difficulty

      Easy

Appears in
Eat Up: Food for Children of All Ages
Eat Up

By Mark Hix

Published 2000

  • About

Everyone loves sweetcorn. I find frozen or canned is best for purées or soups because of the consistency of flavour. If you reduce the amount of stock and don’t purée this soup, it becomes a hearty stew for adults and older children.

Ingredients

  • 2 chicken thighs, skinned and boned
  • 1 litre chicken stock
  • 30 g

Method

Put the chicken thighs in a pan with enough of the stock to cover, bring to the boil and simmer for 10 minutes or until cooked through. Remove from the liquid, leave to cool and reserve the stock.

While the chicken is cooking, heat the butter in a pan and gently cook the onion and leek for 2-3 minutes, without colouring, until soft. Add the sweetcorn and the stock (including the stock i