Ingredients: (Serves 4)

3 cobs fresh sweetcorn (or 340g tin of sweetcorn)

30g/1oz butter

1 onion, chopped

1.5 litre/ 2 ⅓ pt chicken stock

2 tbsp cornflour

2 chicken breasts, cut into bite-size pieces

150ml/5oz fresh cream

3 spring onions, sliced

Salt, pepper

Method:

1. Stand the cobs upright on a chopping board and using a sharp knife slice downwards to cut the kernels from them.

2. Melt the butter in a pan and add the onion and corn. Cook on a low heat for 5 mins.

3. Add chicken stock, bring to the boil and simmer for 10 mins.

4. Add the cornflour and blend the soup with hand blender until smooth.

5. Add chicken pieces and bring to the boil. Simmer for 5 mins until the chicken is cooked.

6. Add the cream, season to taste and serve garnished with spring onions.