Ingredients
• 60g butter
• 4 green onions, sliced
• 1 tablespoon fresh thyme leaves
• 1/2 cup plain flour
• 1 quantity chicken stock with chopped chicken (see related recipe)
• 1/2 cup pure cream
• 420g can super sweet corn kernels, drained
Method
1. Melt butter in large saucepan over a medium-high heat. Add onion and thyme. Cook for 2 minutes or until onion has softened. Add flour. Cook, stirring, for 1 minute. Gradually stir in 2 litres stock and 2 cups cold water. Cover. Bring to the boil.
2. Reduce heat to medium. Add cream, corn and 4 cups chopped chicken. Cook, stirring occasionally, for 10 minutes or until soup thickens slightly. Season with salt and pepper. Serve.
