Project Description
Spicy Charred Corn Fetta and Chicken Soup
- Serves 4
- Preparation time: 15 minutes
- Cooking time: 45 minutes
Spicy chicken soup with chargrilled corn, chilli, tomato and coriander made creamy with smooth Fetta. A bright recipe for warm nights.
Ingredients:
- 1 large leek, washed and finely sliced
- 1 tbsp olive oil
- 2 medium carrots, peeled and finely diced
- 2 sticks celery, finely diced
- 1 small bullet chilli, deseeded and very finely chopped
- 2 medium garlic cloves, crushed
- 6 cups low salt chicken stock
- 410g crushed tomatoes
- 2 tsps ground cumin
- 2 corn on the cob
- 2 cups shredded chicken
- 180g pack Lemnos Smooth Fetta, crumbled
- sea salt and freshly ground black pepper
to serve
- a few coriander leaves
- 1 lemon, cut in wedges
Method:
- In a large pot on medium heat, add olive oil and sliced leek. Cook with the lid on, stirring occasionally for 5 minutes or until the leek is soft.
- Add crushed garlic, chilli, diced carrot and celery. Stir and cook for about 30 seconds or until garlic is fragrant.
- Add cumin. Allow to toast for a couple of seconds then pour in stock and crushed tomatoes. Bring to the boil and cook until vegetables are soft.
- While the soup is cooking, remove outer skins and silks from corn cobs. Steam for about 10 minutes or until corn is tender.
- Transfer corn to a hot frying pan and char gently on all sides. Using tongs to hold the hot corn, cut off the kernels and transfer to soup pot. Add shredded chicken and season to taste.
- Cook for another 10 minutes. Just before serving, stir through ¾’s of crumbled fetta, allowing it to just melt.
- Serve immediately. Garnish with coriander leaves, remaining fetta and lemon wedges to squeeze on top.
Tip: For a real kick, add extra chilli.
