This soup is simple to make and delicious to eat and can be made almost entirely from pantry staples.
Add leeks and cook until softened.
Add chilli flakes and stir for 1 minute.
Add stock and bring to the boil.
Add tenderloins and corn kernels and cook over a gentle heat until chicken is cooked, (about 5-10 minutes).
Remove chicken and set aside.
Stir in creamed corn.
Using a stick blender, puree the soup, leaving some chunky pieces for texture.
Shred chicken and return to the pan.
Ladle into soup bowls, and garnish with shallots and coriander.
Serve with crusty bread.
2 leeks, washed and sliced
1/2 - 1 teaspoon chilli flakes (optional)
1 litre good quality chicken stock
1 400g can sweet corn kernels
500g chicken tenderloins
1 400g can creamed corn
salt and pepper
shallots to garnish
fresh coriander leaves