Creamy Chicken and Corn Soup Sanjeev Kapoor Khazana

A flavourful chicken broth mixed with corn and chicken strips with cream is sheer comfort in a bowl!

CREAMY CHICKEN AND CORN SOUP

Ingredients

750 grams chicken bones, washed and cleaned
1 boneless chicken breast, cut into thin strips
cup sweet corn kernels
1 small onion, quartered
2 inch leeks, diagonally sliced
2 inch celery, halved
1 small carrot, peeled, vertically halved and sliced
1 bay leaf
12-15 black peppercorns
1 tbsps olive oil
1 tbsps butter
1 tbsps finely chopped garlic
2 tbsps finely chopped celery
1 medium onion, thinly sliced
3-4 fresh thyme sprigs
Crushed black peppercorns to taste
Salt to taste
tbsp refined flour (maida)
3-4 button mushrooms, sliced
cup fresh cream + for garnish
Toasted brun pav slices to serve

Method

1. Put the chicken bones in a deep non-stick pan. Add onion, leeks, celery, carrot, bay leaf, black peppercorns, and 5-6 cups water and mix well. Place the pan on heat and cook till it comes to a boil. Collect the scum that is formed on the top and discard it.
2. Reduce the heat to medium and continue to cook for 25-30 minutes. Discard the scum occasionally. Do not mix the stock.
3. Strain the stock into another deep pan.
4. Heat olive oil and butter in a non-stick pan. Add garlic, mix and cook till golden brown.
5. Add celery, and onion and mix well. Cook till translucent.
6. Pluck the leaves from the thyme sprigs and add into the pan. Mix and cook for 1 minute.
7. Add sweet corn kernels, mix and cook for 1 minute. Add crushed black peppercorns and salt and mix well. Cook till golden brown.
8. Add refined flour and mix well. Cook for 1-2 minutes.
9. Add the prepared stock and mix well. Blend to a coarse mixture with the help of an electric blender. Cook till the mixture comes to a boil.
10. Add the chicken strips, and mushroom and mix well. Add salt and crushed black peppercorns and mix well. Cook for 3-4 minutes.
11. Add fresh cream and mix well. Switch the heat off.
12. Transfer the soup into a serving bowl, drizzle fresh cream and sprinkle crushed black peppercorns. Serve hot with toasted brun pavs.

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