sweet corn and chicken soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 can evaporated milk
• 5 ears corn, shucked and cut off cob
• 1/2 red bell pepper, finely diced
• 2 roasted chicken breasts, cut into juliene strips
• 1 teaspoon finely grated fresh ginger
• 1 clove crushed garlic
• 1 diced onion
• 1/4 cup butter
• 4 cups chicken stock
• 4 ounces grated monterey jack cheese
• salt and pepper

Recipe

• 1 scrap corn cobs twice to get all the"corn milk".
• 2 sweat corn and onions together with butter in soup pot, after onions are translecent, add chicken stock, bring to a boil then simmer for 20 min.
• 3 season with salt and pepper, add ginger and garlic, puree mixture with milk.
• 4 pour back into pot and heat slowly until soup is warmed through.
• 5 when serving place a few chicken strips on top of each bowl of soup, sprinkle with bell peppers and some cheese.