1 tsp olive oil
1 onion finely chopped
1 litre gluten-free liquid chicken-style stock (4 cups)
1 cup water
420 g can corn kernels drained
300 g brushed potatoes peeled, chopped
1 chicken breast fillet thinly sliced
1 tub sour cream to serve
1 bunch fresh chives chopped to serve
- Heat oil in a stockpot over medium heat. Add onion. Cook, stirring, until soft.
- Add stock, corn and potatoes. Bring to boil. Simmer for 10 to 12 minutes or until potatoes are soft. Season.
- Puree soup with a hand-held blender until smooth. Add chicken. Simmer. Cook for 10 minutes or until chicken is cooked through.
- Serve soup topped with sour cream and chives.