| 1. |
Saute leeks and onion with a splash of oil in a large saucepan. After a minute or two add the sliced chicken breast and crushed garlic and brown, stirring occasionally. |
| 2. |
While the chicken and onion brown, dice up all the vegetables, adding to the pot as you go. Chop/add the slower cooking vegetables first. |
| 3. |
Add the stock, creamed corn and if more liquid required add water and crumble a chicken stock cube in. Adjust water content to suit preferred soup consistency. |
| 4. |
Bring soup to the boil then simmer for 10 minutes or until vegetables are tender. |
| 5. |
Add evaporated milk and season with salt and pepper.
|
| 6. |
Process soup or leave as is to serve. |
| 7. |
Note: add chilli flakes for a bit of a kick. |
