2. Add canned corn and cook for 5 minutes. 3. Add salt and pepper and jalapeno brine. Add a little water and cook for another 5 minutes. Let it cool and then puree in a blender. 4. Heat it up again ...

This quick chicken and sweetcorn soup is a perfect way to use up scraps of chicken leftover from a roast. Use fresh stock instead of stock cubes if you like. Each serving provides 124 kcal ...

3. Add the corn, peas, and diced turkey or chicken. Cook for another 15 to 20 minutes. 4. In a small bowl, mix the cornstarch with the water to create a slurry. Bring the soup back to a boil and ...

He’s giving two takeaway classics a makeover today as he shows you how to make his version of chicken and sweetcorn soup, with a side ... diced chicken and creamed corn and any other juices ...

4. Add the salt and the shredded chicken and keep on simmer. 5. Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. 6. Add the vinegar and serve hot. 7. *Alternatively ...