Instructions

1. Heat a large saucepan with a drizzle of olive oil over medium heat. Add the onion and a pinch of salt and gently cook, stirring occasionally, until softened.
2. Add the garlic and cook for another 1 minute.
3. Transfer cooked onion and garlic to a blender (something like a Nutribullet also works) with 225g of the thawed sweetcorn and a few tablespoons of the chicken stock. Blend to a smooth purée.
4. Return purée to the saucepan along with the rest of the Carol’s Stockmarket Chicken Stock, remaining whole sweetcorn (you can keep some back for garnish, if you like), spring onion (keep some of the greener bits for garnish), shredded chicken and ginger.
5. Bring to a boil over medium high heat with the lid of the saucepan half on, then reduce heat to medium low and simmer for about 5 minutes, stirring occasionally.
6. Stir in the soy sauce, taste for seasoning and add more if needed.
7. Serve hot with a garnish of fresh spring onion on top. Also delicious with a drizzle of sesame oil.