Potato soup with chicken and corn

This soup is a cross between the usual soup and soup. Due to the starchy potatoes and corn, grind blender, it is pleasantly thick. And the chicken pieces perfectly complement the taste of the ensemble. If you want to give this soup a more expressive taste - add plates when serving fried crispy bacon.


Potato soup with chicken and corn





Ingredients:


- 1 large onion


- 1 large garlic clove


- 50 g butter


- 2 liters of chicken broth


- 2 chicken fillets, about 400 g in total


- 400 g potatoes (preferably starchy varieties)


- 400 g canned corn


- salt and freshly ground black pepper to taste





Method of preparation:


Potatoes cut into cubes, fill with water and leave aside. Finely chop the onion and garlic.




In a saucepan, melt butter. Put the onion and fry, stirring, until translucent state, about 5 minutes. Add the garlic and fry for 1 minute. Pour in a pot of broth and put the chicken breast. Bring to a boil and cook over medium heat until cooked chicken, about 20 minutes. Remove the fillets from the broth and leave to cool.




Put in a pan of potatoes. Cook for 15 minutes. Add 300 g corn and cook for another 5 minutes, until the potatoes are soft. At the same time, the parsed on the chicken pieces.




When the potatoes are cooked, grind up the soup with immersion blender until more or less smooth. Add salt and pepper to taste. Put in the pan the chicken and cook for another 5 minutes. Turn off the stove.




When serving, put in each bowl of soup remaining corn. Optionally filled with sour cream.

women's web magazine