Ingredients

• Sweet corn on the cob (fresh) - 3
• Chicken stock - 4 cups
• Cooked chicken breast - 1
• Butter - 4 tbsp
• Garlic - 2 tsp, chopped
• Onion - 1/2 cup, chopped
• Celery stalk - 3 tbsp, chopped
• Parsley - 2 tbsp, chopped
• Milk - 2 cups
• Fresh cream - 1/2 cup
• Salt and pepper to taste

How to Make Creamed Corn and Chicken Soup

• Pressure-cook the corn cobs with the chicken stock for 15 minutes.
• Cool and remove the corn cobs. Set aside the cooking liquid.
• Scrape out the corn kernels from the cobs.
• Meanwhile, chop the chicken breast into tiny pieces.
• Melt butter and saute the garlic until pink.
• Now add the onion and celery and saute until they soften.
• Mix with the corn kernels.
• Blend the mixture with some of the cooking liquid until it smoothens.
• Add the remaining cooking liquid and milk.
• Add the chicken and boil for 1-2 minutes.
• Season to taste. Garnish with parsley and serve hot.