Cook the sweetcorn in a pan of lightly salted boiling water according to the packet instructions. Meanwhile, heat the oil in a large saucepan and fry saute the onion and garlic for 4-5 minutes stirring occasionally until softened but not coloured. Stir in the chicken, ground cumin and ground coriander and cook for 2-3 minutes.
Drain the sweetcorn and tip half into the chicken mixture. Tip the remaining sweetcorn into a bowl and stir in the crème fraîche, milk and coriander and whizz to a purée and set aside. Add the stock, 200ml water , potato and red pepper to the chicken mixture. Bring just to the boil and simmer gently for 15 minutes until the potatoes are tender. Stir in the sweetcorn puree and simmer for 5 minutes. Season to taste and serve with tortillas chips.
This soup is wonderful made into a smoked haddock chowder - simply replace the chicken with 350g piece of skinned smoked haddock and add to the soup with the potatoes, then simply flake gently by stirring the soup with a wooden spoon to break up the fish.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
See more Soup recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.