Cooking time: 45 minutes

Preparation time: 15 minutes

Serves: 4

Ingredients

1 large leek, washed and finely sliced
1 tbsp olive oil
2 medium carrots, peeled and finely diced
2 sticks celery, finely diced
1 small bullet chilli, deseeded and very finely chopped
2 medium garlic cloves, crushed
2 medium garlic cloves, crushed
410g crushed tomatoes
2 tsps ground cumin
2 corn on the cob
2 cups shredded chicken
180g pack Lemnos Smooth Fetta, crumbled
sea salt and freshly ground black pepper

To Serve

a few coriander leaves
1 lemon, cut in wedges

Preparation

In a large pot on medium heat, add olive oil and sliced leek. Cook with the lid on, stirring occasionally for 5 minutes or until the leek is soft.

While the soup is cooking, remove outer skins and silks from corn cobs. Steam for about 10 minutes or until corn is tender.

Add cumin. Allow to toast for a couple of seconds then pour in stock and crushed tomatoes. Bring to the boil and cook until vegetables are soft.

Transfer corn to a hot frying pan and char gently on all sides. Using tongs to hold the hot corn, cut off the kernels and transfer to soup pot. Add shredded chicken and season to taste.

Transfer corn to a hot frying pan and char gently on all sides. Using tongs to hold the hot corn, cut off the kernels and transfer to soup pot. Add shredded chicken and season to taste.

Transfer corn to a hot frying pan and char gently on all sides. Using tongs to hold the hot corn, cut off the kernels and transfer to soup pot. Add shredded chicken and season to taste.

Tip: For a real kick, add extra chilli.