Ingredients
Method
1.Melt butter in a large saucepan; cook garlic and leek, stirring, over medium heat, 5 minutes or until leek softens. Add potato, stock and half the tarragon; bring to the boil. Reduce heat; simmer, covered, 5 minutes. Add chicken and corn; simmer, covered, for a further 10 minutes or until chicken is almost cooked through and potatoes are tender. Remove from heat; stand 10 minutes.
2.Remove chicken and corn from pan. When cool enough to handle, shred meat finely.
3.Cut corn kernels from cobs; discard cobs.
4.Blend or process soup, in batches, until smooth. Return soup to same pan, add cream; stir over low heat until heated through.
5.Serve soup topped with chicken, remaining tarragon and corn.
This soup is great for lunch at the office or for a picnic. If a microwave is not available for reheating the soup, pack it in a preheated insulated flask.
Note
