Chicken Cream Corn Soup

ingredients

2 tablespoons butter, for sauteing

50 g onion, finely chopped

2 leeks, cut into pieces

1 liter of broth, bring to a boil

50 ml evaporated milk, without liquidated

1 piece of chicken breast, hard-boiled, take the flesh only, cut into small pieces

200 g sweet corn shelled

1 small can of sweet corn (cream form)

100 grams of carrots, diced

100 gr peas

2 stalks celery, thinly sliced

Seasoning (crushed):

3 cloves of garlic

3 grains of red onion

1/4 grains of nutmeg

10 grains of pepper round

1/2 tsp salt

How to Make:

Heat 1 tablespoon butter, saute ground spices, onions, and scallions until fragrant and cooked. Remove and pour into the simmering broth.

Reduce the heat, and cook until the flavors mingle for about 5 minutes. Strain the stock spiced and back again on the fire. Pour the milk, stirring.

Enter the chicken, both kinds of corn, carrots, and peas, stir, and cook until cooked ingredients and flavors mingle. Remove and serve hot with celery slices sprinkled.