Time: 30 minutes

Spice Level: Not Spicy

Ingredients for 4 servings:

800g Mini chicken fillets - cube

2tbsp Cajun spice

1 Onion – finely chop

2 Carrots - grated

1 Celery sticks – slice thinly

10g thyme leaves

4tbsp plain flour

2tbsp Chicken stock granules

2 cups Boiling water (for the stock)

1 cup Cooking cream

1 tin Sweetcorn cream style

1 tin Whole kernels

2 cups Water (at the end)

Butter (from your pantry)

Pepper (from your pantry)

Olive oil (From your pantry)

Ingredients for 2 servings:

400g Mini chicken fillets - cube

1tbsp Cajun spice

1/2 Onion – finely chop

1 Carrots - grated

1/2 Celery sticks – slice thinly

5g thyme leaves

2tbsp plain flour

1tbsp Chicken stock granules

1 cup Boiling water (for the stock)

1/2 cup Cooking cream

1/2 tin Sweetcorn cream style

1/2 tin Whole kernels

1 cup Water (at the end)

Butter (from your pantry)

Pepper (from your pantry)

Olive oil (From your pantry)

Preparation:

Boil the kettle. Prepare all ingredients as indicated above.

Chicken Stock:

Mix the chicken stock granules in a medium sized bowl with the boiling water (see quantity above). Set aside.

Mirepoix:

In a large saucepan over a medium-high heat melt a knob of butter. Add onion, carrots, celery and thyme. Cook for 3 minutes or until the veg has softened. Then add the chicken cubes and the Cajun spice, mix well and cook for 5 minutes. Add flour. Cook, stirring, for 1 minute. Gradually stir in the chicken stock. Cover. Bring to the boil.

Reduce heat to medium. Add cream, water (see quantity above) and both corn kernels and cream style corn. Cook, stirring occasionally, for 10 minutes or until soup thickens slightly. Season with pepper. Serve.

Curated by Nuraan Manuels @nurie_phoodie on IG.

Creamy chicken and corn soup