2 chicken breasts finely sliced
1 tablespoon butter
2 leeks washed and sliced
½ small bunch of celery washed and chopped including leaves
2 sweet corn cut from the cob
Approx 2 litres of chicken stock
Pepper to taste
300 ml Cream or Milk
Finely chopped parsley to garnish
Flour paste to thicken if necessary.
In a large pot cook the leeks slowly with the butter until they caramelise. Add the finely chopped chicken and stir through till it colours. Add all other vegetables and stock and cook until the celery is tender. You may blend half the soup until smooth and return it to the pot. Add cream or milk until the soup is the right consistency. Add pepper to taste. Heat, but do not boil. Serve with warm crusty bread.
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