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Monday, May 3, 2010

Chicken, Zucchini & Corn Soup

20g (3/4 oz) butter
1 large brown onion, chopped finely
1 clove garlic, crushed
2 medium zucchini, grated coarsely
1 litre (4 1/4 US cups) chicken stock (can use water and chicken stock powder as an alternative)
420g (15oz) can creamed corn
450g (1 lb) coarsely chopped cooked chicken
1/2 cup cream

Melt butter in large saucepan/soup kettle.  Cook onion and garlic in butter, stirring, until onion softens. 
Add zucchini; cook, stirring, 1 minute.  Add stock; bring to a boil.
Stir in corn and chicken, reduce heat; simmer, uncovered until chicken is hot.
Stir in cream just before serving.

Serves 4.

Option:  If you like, add 1 cup corn when zucchini is added.

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