• 6 ears cornkernels removed, reserving 1-2 striped cobs
  • 500g chicken thighs sliced thinlyskin off
  • 2tablespoons Butter
  • 2tablespoons oil
  • 1cup white oniondiced
  • 2 garlic clovesminced
  • 1 bottle sliced jalapenosoptional
  • 4cups chicken stock
  • 1/2teaspoon chili powder
  • 1/4cup Parmesan cheese
  • 1/2cup thickened cream
  • Zest of 1 lime
  • Juice of 2 limes
  • salt and pepper to taste
  1. In a medium pot over medium hear, saute corn in 1 tablespoon butter and 1 tablespoon oil for 5 minutes. Remove.
  2. Add remaining butter and oil to the pan and add garlic and onion and saute for 5 minutes.
  3. To the pan, add 3/4 of the sautéed corn back into the pot with the garlic and onion.
  4. Stir in jalapenos, chicken stock, chili powder and reserved corn cobs and simmer for 20 minutes.
  5. Remove from heat and discard cobs.
  6. With an immersion blender, puree the soup until smooth.
  7. Add sliced chicken thighs and poach on medium heat (do not boil) until cooked through – around 5 – 7 minutes.
  8. Stir in Parmesan cheese, cream, lime zest, lime juice and remaining sautéed corn.
  9. Place into bowls and top with desired toppings.
Recipe Notes

Toppings: coriander, crumbled hard feta cheese, chili powder, charred corn kernels, limes wedges and/or sour cream thinned with lime juice. Toated tortillas. *To char corn place 1 whole corn cob over a gas burner, set to medium heat, and with a close eye, watch until the cobs are blistered – Or rotate under a grill.