|1 tbsp olive oil||3 garlic cloves, finely chopped|
|2 tbsp (25 g) butter||4 cups hot chicken stock|
|1 onion, finely chopped||sea salt and freshly ground black pepper|
|2 x 12 oz (350 g) cans corn kernels, drained||handful of flat-leaf parsley, finely chopped|
|12 oz (350 g) leftover roast chicken, skin removed, coarsely shredded|
Heat the olive oil and butter in a Dutch oven or large deep frying pan over low heat. Add the onion, and cook gently for about 5 minutes, or until soft.
Add 1 can of the drained corn into a food processor, and pulse on and off for a few times until the kernels are a chunky puree. Scrape this into the pan with the onion. Stir in the chicken and garlic, and season with sea salt and freshly ground black pepper. Increase the heat slightly, and cook for a few minutes longer to blend flavors.
Now add the remaining corn and the stock, and bring to a boil. Reduce the heat slightly, and simmer for 20 minutes. Taste, and season again with salt and pepper if needed. Stir in the parsley just before serving.
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