Cream of Chicken Soup

Cream of Chicken Soup

1 kg chicken pieces (like legs or drumsticks, or a whole chicken)
3 large onions
10 stalks celery
2 cups corn kernels
4 cups chicken stock
1 can (300 mL) evaporated milk (or cream)
2 tablespoons flour
Salt and pepper

Chop the celery and onions into small pieces, then take a very large pot and heat a couple of tablespoons of oil or butter. Cook the onions and celery until they are soft, then add the corn kernals, chicken stock and chicken pieces.

Bring to the boil, then turn the heat down and simmer until the chicken is cooked. Turn the heat off and remove the chicken from the pot. Let it cool a little, then slice the cooked meat away from the bones, chop or shred into small pieces and return the meat to the pot.

Whisk the flour into the evaporated milk and then slowly add the mixture to the hot soup, stirring all the while. Turn the heat back on and simmer the soup for another 15 minutes, so it can thicken a little. Then season with salt and pepper and serve.