Shelly's Recipe

SOUTHWEST CORN AND CHICKEN SOUP

Category: Soups

3 fresh cobs of corn
1 chicken breast
3 green onions, spring onions, shallots
1 banana pepper or red pepper / capsicum
2 cloves garlic
3 tbsp semolina flour
1 cup chicken stock
1/2 cup half & half
1/4 cup cilantro / coriander, minced
1 avocado, cut into small chunks
Chips and cheese, garnish

Roast the chicken in a little olive oil and salt in a hot oven.

Meanwhile shuck the corn and then slice the corn from the husks. Cut the pepper / capsicum and green onions into a few pieces. Place all into a food processor. Add the garlic and flour. Blend altogether for a minute or two, until ground to a nice paste. Pour into a saucepan and add the stock and cream. Bring to a boil and simmer for 10-20 minutes.

Cut or shred cooked chicken and add to the soup. Add the cilantro / coriander.

In the meantime, lay some corn chips out onto a cookie sheet. Top with cheese (I used cheddar and mozzarella) and broil in the oven until toasted and melted -being careful not to burn. Place some chips in the bottom of the bowls. Top with soup and avocado and a few more chips and serve, garnished with more cilantro.