Zest Salt Creamy Chicken and Sweetcorn Soup

Difficulty: Easy | Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 4 | Dietary: Gluten-Free

👨‍👩‍👧‍👦 Cook With the Kids. This is the soup you want on a cold night when everyone's grumpy and dinner needs to happen fast. Creamy, sweet from the corn, and lifted with Chooki's Zest Chicken Salt so it actually tastes of something instead of just warm milk. The kids can tip the corn in and give it a stir.

Step 1: Soften

Heat the oil in a large pot over medium. Add the leek and cook for about 4 minutes, stirring now and then, until it goes soft and floppy but not brown. This is the bit that gives the soup its backbone, so don't rush it.

Step 2: Simmer

Tip in the chicken, stock, creamed corn, frozen corn and the Chooki's Zest Chicken Salt. Give it a good stir, bring it up to a gentle bubble, then turn it down and let it simmer for 12 minutes. The frozen corn thaws and the whole thing thickens up on its own.

Step 3: Finish

Pour in the cream and stir through. Warm it for another 2 minutes but don't let it boil hard or the cream can split. Taste, add a bit more Zest salt if it needs a lift, then ladle into bowls and scatter the chives over the top.

Tip: The Zest salt already brings the lemon, so you don't need to squeeze any in. If you like it thicker, mash a few of the corn kernels against the side of the pot before you add the cream.