4 sticks celery
1 med. onion
1 sm. head leek
3 ears of corn or 1 lb. frozen niblets
2 breasts of poached chicken
3 pts. chicken stock
2 tbsp. corn/sunflower oil
4-6 tbsp. cream
Neatly chop onion, celery, and leek. Heat oil in large pot and gently fry off celery, onion, and leek for 10-15 minutes until without color (softened). Add chicken stock and simmer for 20 minutes. Add corn and simmer for 10 minutes. Poach chicken in a little of the stock. Slice and add to soup. Stir in cream. Season to taste.
NOTE: Add chicken at the last moment or it can become tough, stringy or soggy, if added too soon.
Love waits for one thing, the right moment.