Ingredients
¼ cup butter
¾ cup onion, chopped
1.2 litres chicken stock
3 cloves garlic
2 bay leaves
½ tsp cayenne pepper
1 tsp Cajun seasoning
SIDS SALT & PEPPER to taste
4 ears corn, kernels cut from cob
¼ cup cream
3 tbsp all-purpose flour
¾ cup whole milk
500 g Tuatua meat
Directions
Heat butter in a large pot. Stir in onion and cook until soft and translucent. Pour in chicken stock and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, SIDS SALT & PEPPER. Stir corn into boiling broth then reduce heat and simmer about 10 minutes.
Remove 1 cup of soup and set aside to cool slightly. Pour into a food processor along with cream. Purée for 30-45 seconds then set aside.
In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1-2 minutes. Then stir in puréed mixture. Reduce heat to low, stir in Tuatua meat and cook until warmed through, about 5 minutes.
