Soup

Chicken, leek and corn soup is for Soup.

Chicken, leek and corn soup takes 30 minutes to prepare.

Chicken, leek and corn soup takes 20 minutes to cook.

Chicken, leek and corn soup makes 6 servings.

The ingredients for Chicken, leek and corn soup are:

2 corn cobs
1T butter
2 red chillies, deseeded and diced
2 streaky bacon rasher, diced
1 onion, chopped
2 leeks, finely chopped
2 potatoes, peeled and diced
meat from 4 chicken thighs(or see note)
1 litre chicken stock
1 cup light sour cream
3 T parsley, chopped
freshly ground pepper

Here is how you make Chicken, leek and corn soup:

This recipe is taken from the Riverford Farm Cook Book by Guy Watson and Jane Baxter.1. Stand each cob upright on a board and cut downwards with a sharp knife to remove the kernels.2. Heat the butter in a large pan, add the chillies, bacon, onion, garlic and leeks and fry for about 10 minutes, without browning.3. Add the potatoes, chicken, corn and stock and simmer for 15-20 minutes, until the potatoes are tender and the chicken is cooked.4. Stir in the cream and herbs, season well and serve.Number of Servings: 6Recipe submitted by SparkPeople user BUBBLYFISH.

The nutritional information for Chicken, leek and corn soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 333.9

• Total Fat: 15.7 g
• Cholesterol: 80.2 mg
• Sodium: 406.0 mg
• Total Carbs: 28.9 g
• Dietary Fiber: 3.0 g
• Protein: 20.8 g