Chicken and Corn Soup with Green Peppercorns

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Portions: 4


  • 50g Butter
  • 7.5g Chopped Fresh Garlic
  • 225g Leeks (cut into 10mm dice/pieces)
  • 1kg Water
  • 40g Chicken Stock Paste
  • 10g Green Peppercorns in Brine (drained)
  • 100g Double Cream
  • 450g Water
  • 200g Tinned Sweetcorn (drained)
  • 175g Cooked Chicken (cut into 10mm dice)
  • 1g Salt
  • 1g Coarse Ground Peppercorns


  1. In the base of a heavy bottomed saucepan, add the butter and melt. Add the chopped leeks and chopped garlic. Cook gently and without colour for approximately 5 minutes or until the leeks soften slightly.
  2. Add the water, stock paste, green peppercorns and double cream. Simmer for about 30 minutes.
  3. Puree the soup in a liquidizer or with a stick blender.
  4. Bring to the boil and add the diced chicken and drained sweetcorn.
  5. Taste and adjust the seasoning and then add the chopped chives.