Creamed Corn and Chicken Soup

Time: 15-30 mins

Ingredients: American Sweet corn on cob (fresh) - 3
Chicken stock - 4 cup
Cooked chicken breast - 1
Butter - 4 tbsp
Garlic - 2 tsp, chopped
Onion - � cup, chopped
Celery stalks - 3 tbsp, chopped
Parsley - 2 tbsp, chopped
Milk - 2 cup
Fresh cream - 1/2 cup
Salt & pepper

Method:

Peel the corn and remove the silk. Place in a pressure cooker. Add chicken stock and pressure cook for 15 minutes. Cool the contents and lift out the cooked corn cobs.( reserve the cooking liquid) Using a sharp knife, scrape the corn kernels from the cobs. Meanwhile remove the bones from chicken breast and chop the meat into tiny pieces. Melt the butter and fry garlic till fragrant. Add onion and celery, fry till they are softened. Combine the fried ingredients with the corn kernels. Blend the mixture with some of the cooking liquid till very smooth. Add the remaining cooking liquid and milk.( If the soup is too thick, add some chicken stock or milk) Add the chicken meat. Season to taste. Just before serving, Heat the soup, swirl some cream in each bowl and serve garnished with parsley Serves 6-8