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1 tbsp butter 15 g
1 tbsp olive oil 15 mL
1 lb boneless, skinless chicken thighs, thinly sliced 450 g
2 cloves garlic, crushed 2
1 onion, finely chopped 1
1 large celery stalk, chopped 1
1 bay leaf 1
1 tsp dried thyme 5 mL
4 cups chicken stock 1 L
1 1/4 lb corn kernels (fresh or frozen) 600 g
1 large potato, cut into cubes 1
3/4 cup light cream 175 mL
salt and pepper, to taste
chopped chives, to garnish
Melt the butter and oil in a large saucepan over high heat. Cook the chicken in batches for a few minutes or until lightly golden. Place in a bowl and refrigerate until needed.
Reduce the heat to medium and stir in the garlic, onion, celery, bay leaf, and thyme. Cook for 2 minutes or until onion softens.
Add the chicken stock and 2 cups/250 mL of water and stir, scraping up any sediment stuck to the bottom of the saucepan..
Add the corn and potato and bring to a boil. Reduce the heat and simmer for 1 hour, skimming any foam off the surface. Cool slightly.
Remove the bay leaf and purée the soup. Return to the cleaned pan, add the cream and chicken, and stir over medium-low heat for a few minutes, or until heated through. Do not allow to boil. Season to taste.
Garnish with chopped chives.
1 tbsp olive oil 15 mL
1 lb boneless, skinless chicken thighs, thinly sliced 450 g
2 cloves garlic, crushed 2
1 onion, finely chopped 1
1 large celery stalk, chopped 1
1 bay leaf 1
1 tsp dried thyme 5 mL
4 cups chicken stock 1 L
1 1/4 lb corn kernels (fresh or frozen) 600 g
1 large potato, cut into cubes 1
3/4 cup light cream 175 mL
salt and pepper, to taste
chopped chives, to garnish
Melt the butter and oil in a large saucepan over high heat. Cook the chicken in batches for a few minutes or until lightly golden. Place in a bowl and refrigerate until needed.
Reduce the heat to medium and stir in the garlic, onion, celery, bay leaf, and thyme. Cook for 2 minutes or until onion softens.
Add the chicken stock and 2 cups/250 mL of water and stir, scraping up any sediment stuck to the bottom of the saucepan..
Add the corn and potato and bring to a boil. Reduce the heat and simmer for 1 hour, skimming any foam off the surface. Cool slightly.
Remove the bay leaf and purée the soup. Return to the cleaned pan, add the cream and chicken, and stir over medium-low heat for a few minutes, or until heated through. Do not allow to boil. Season to taste.
Garnish with chopped chives.
