Ingredients:

• Sweet Corn on the cob (fresh) – 3
• Chicken stock – 4 cups
• Cooked Chicken breast – 1
• Butter – 4 tbsp
• Garlic – 2 tsp, chopped
• Onion – 1/2 cup, chopped
• Celery stalk – 3 tbsp, chopped
• Parsley – 2 tbsp, chopped
• Milk – 2 cups
• Fresh Cream – 1/2 cup
• Salt and pepper to taste

Method:

1. Pressure-cook the corn cobs with the chicken stock for 15 minutes.
2. Cool and remove the corn cobs. Set aside the cooking liquid.
3. Scrape out the corn kernels from the cobs.
4. Meanwhile, chop the chicken breast into tiny pieces.
5. Melt butter and saute the garlic until pink.
6. Now add the onion and celery and saute until they soften.
7. Mix with the corn kernels.
8. Blend the mixture with some of the cooking liquid until it smoothens.
9. Add the remaining cooking liquid and milk.
10. Add the chicken and boil for 1-2 minutes.
11. Season to taste. Garnish with parsley and serve hot.