1onion, finely chopped
5ml crushed garlic
250g chicken breast, cubed
1 x 410g tin sweet corn, creamstyle
1 litre milk
5ml white pepper
30ml corn flour
2 celery sticks, chopped
1 tub fresh cream
Heat butter in a large pot and melt. Add the onion and braise till golden.
Braise the chicken with onion over moderate heat for 5-7 minutes.
Add sweetcorn, milk, water and seasoning.
Combine corn flour with a little water to make a thin paste. Pour into soup and stir until it has thickened.
Add chopped celery and bring to fast boil for 5 min.
Lower heat and simmer and pour fresh cream and gently stir through.
Serve as desired.
Recipe: Shanaaz Parker