Tried, tested  and approved sometime back in the 1990’s!

INGREDIENTS

500g boneless chicken
2 onions
4 cloves garlic
Salt & Pepper
3 cups corn kernels
1 litre chicken stock
¼ cup sliced spring onion

METHOD

Remove skin from chicken and dice the meat. Peel and finely chop onions. Peel, crush and mash the garlic. Put onions and garlic in a heavy-based saucepan. Cover and cook gently without colouring until onion becomes clear.

Increase the heat. Add chicken, cooking to seal. Season with salt & pepper to taste. Add corn and chicken stock. Bring to boil, skim. Reduce heat and simmer gently for 30 minutes, skimming if necessary. Serve with spring onions.