Name: Barbecued corn soup with chicken, coriander and feta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 corn cobs, husks and silk removed; 1 tbsp olive oil, plus extra for drizzling; 1 Spanish onion, thinly sliced; 2 garlic cloves, thinly sliced; 2 long red chillies, thinly sliced; 2 tsp smoked paprika; 1.2 litres chicken stock; 2 skinless chicken breasts, halved lengthways; Juice of 3 limes, or to taste; To serve: feta, coarsely crumbled; To serve: thinly sliced pickled green chilli and coriander sprigs

Barbecued corn soup with chicken, coriander and feta

Australian Gourmet Traveller recipe for barbecued corn soup with chicken, coriander and feta.

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

4 corn cobs, husks and silk removed

1 tbsp olive oil, plus extra for drizzling

1 Spanish onion, thinly sliced

2 garlic cloves, thinly sliced

2 long red chillies, thinly sliced

2 tsp smoked paprika

1.2 litres chicken stock

2 skinless chicken breasts, halved lengthways

Juice of 3 limes, or to taste

To serve: feta, coarsely crumbled

To serve: thinly sliced pickled green chilli and coriander sprigs

Method

Main

1.Preheat a barbecue to high. Drizzle corn with a little oil and barbecue, turning occasionally, until tender and slightly blackened (10-15 minutes). Set aside.

2.Heat oil in a large saucepan over medium-high heat, add onion, garlic and chilli, and sauté until just tender (3-4 minutes). Add paprika, stir until fragrant (30 seconds), add stock and chicken, season to taste, bring to the simmer and cook until chicken is just cooked through (5-6 minutes). Remove chicken from soup, coarsely shred and return to soup.

3.Cut kernels from corn, add to soup, season to taste and remove from heat. Add lime juice and serve hot, scattered with feta, pickled green chilli and coriander, with extra feta to the side.

Styling by Emma Knowles

Styling by Lynsey Fryers-Hedrick