INGREDIENTS

• ·         420 g Hanaa Sweet Corn, drained

  ·         60g butter

  ·         4 green onions, sliced

  ·         1 tbsp fresh thyme leaves

  ·         ½ cup plain

  ·         2 cup chicken stock

  ·         1 cup chicken breast, chopped

  ·         ½ cup cream

PREPARATION

1.       Melt butter in large saucepan over a medium-high heat.

2.       Add onion and thyme. Cook for 2 minutes or until onion has softened.

3.       Add flour. Cook, stirring, for 1 minute. Gradually stir in the chicken stock. Cover. Bring to the boil.

4.       Reduce heat to medium. Add cream, corn and the chopped chicken breast. Cook, stirring occasionally, for 10 minutes or until soup thickens slightly. Season with salt and pepper. Serve.