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Ingredients
- 2 tsp olive oil
- 2 rashers bacon roughly chopped
- 4 chicken thigh fillets thinly sliced
- 1 onion chopped
- 2 cloves garlic finely chopped
- 4 large potatoes cubed
- 1 litre chicken stock or water
- 3 cups frozen corn kernels
Ingredients
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Instructions
- Brown the bacon in the olive oil.
- Add the chicken and cook for 2-3 minutes until just cooked.
- Remove the bacon and chicken and set aside.
- Add the onion to the same pan and cook for 3-4 minutes until translucent.
- Add the garlic and cook for 1 minute.
- Add the potatoes and stock (or water)and bring to the boil.
- Reduce heat and simmer for 15 minutes until the potato is soft.
- If you would like chunks of potato in your soup, remove 1/3 of them now and set them aside.
- Add the corn to the pot with the stock and remaining potato and bring the soup back to the boil.
- Carefully blitz the soup with a stick blender, or in batches in a food processor or blender. Be very careful as it is extremely hot!!!
- If you set aside some potato for chunks, return it to the soup now with the cooked chicken and bacon.